We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.

　　

Ingredients

serves 8 to 10

　　9 tablespoons unsalted butter

　　1 1-pound bag frozen pearl onions, thawed and drained

　　3 pounds assorted mushrooms, such as button, cremini, or shiitake, trimmed and cut in half (large ones quartered)

　　3/4 cup heavy cream

　　1 cup freshly grated Parmesan cheese (4 ounces)

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　1 cup plain coarse bread crumbs, preferably homemade

　　

Step 1

Preheat the oven to 350°F. Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the onions, and cook until soft and just starting to brown, about 5 minutes. Transfer to a large mixing bowl.

　　

Step 2

Working in 4 batches, melt 2 tablespoons butter in the same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter. Cook until the mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to the bowl with the onions. Repeat the process with the remaining butter and mushrooms.

　　

Step 3

Add the heavy cream, 1/2 cup Parmesan, salt, and pepper to the bowl; stir until combined. Return the mixture to the skillet, or transfer it to a large baking dish. Sprinkle the bread crumbs and remaining 1/2 cup Parmesan over the top.

　　

Step 4

Bake until bubbling and nicely golden on top, about 25 minutes. Remove from the oven. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.