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Creamed Onions and Mushrooms

2 (14oz.) bags frozen pearl onions
1 (8oz.) package button mushrooms, sliced
4 Tbsp. butter
3 Tbsp. flour
2 cups whole milk
1 tsp. salt
½ tsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
½ tsp. The Spice Hunter Dalmatian Rubbed Sage or 100% Organic Rubbed Sage
2 Tbsp. The Spice Hunter California Parsley Leaves or 100% Organic Parsley Leaves

Boil onions in a medium sized pot of water until tender, about 10 minutes. Drain and place in a 2 quart baking dish. Preheat oven to 350°F. While onions are boiling, sauté mushrooms in butter over medium heat until soft. Stir in flour and cook for 1 minute. Mix in milk, salt, pepper and sage and continue stirring until smooth and thickened. Pour mushroom sauce over onions. Bake for 20 minutes. Sprinkle with parsley and serve.