Creamed Cipollini Onions and Mushrooms

• 1 pound cipollini onions
• 4 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 1 pound chanterelles, large ones halved
• 1 pound shiitake mushrooms, stems discarded, caps halved
• 1 pound oyster mushrooms, large ones halved
• 1/2 cup chicken stock or low-sodium broth
• 3/4 cup heavy cream

1. In a medium saucepan of boiling water, cook the onions over moderate heat until just tender, about 8 minutes.
2. Drain and peel.
3. In a large skillet, melt the butter in 1/4 cup of the olive oil.
4. Add the onions and cook over moderate heat until browned, about 4 minutes per side.
5. Add the garlic and cook, stirring, until fragrant, about 3 minutes.
6. Season with salt and pepper.
7. In each of 2 large skillets, heat 2 tablespoons of the olive oil until shimmering.
8. Add the chanterelles to 1 skillet and the shiitakes to the other, season with salt and pepper and cook over moderate heat until the mushrooms release their liquid, about 4 minutes.
9. Continue cooking until the chanterelles are tender and the shiitakes are browned, about 5 minutes longer.
10. Transfer to a bowl.
11. In 1 of the skillets, cook the oyster mushrooms in the remaining 2 tablespoons of olive oil.
12. Add the stock and cream and bring to a boil.
13. Stir in the onions, chanterelles and shiitakes and simmer over moderately low heat, stirring gently, until heated through, about 4 minutes.
14. Season with salt and pepper and serve.

onions, unsalted butter, extravirgin olive oil, garlic, salt, chanterelles, shiitake mushrooms, mushrooms, chicken, heavy cream

Taken from www.foodandwine.com/recipes/creamed-cipollini-onions-and-mushrooms (may not work)