Scalloped Mushrooms

• 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

1. Preheat the oven to 350F.
2. Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat.
3. Add the onions, and cook until soft and just starting to brown, about 5 minutes.
4. Transfer to a large mixing bowl.
5. Working in 4 batches, melt 2 tablespoons butter in the same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter.
6. Cook until the mushrooms have released their juices and most of the juices have evaporated, about 5 minutes.
7. Transfer to the bowl with the onions.
8. Repeat the process with the remaining butter and mushrooms.
9. Add the heavy cream, 1/2 cup Parmesan, salt, and pepper to the bowl; stir until combined.
10. Return the mixture to the skillet, or transfer it to a large baking dish.
11. Sprinkle the bread crumbs and remaining 1/2 cup Parmesan over the top.
12. Bake until bubbling and nicely golden on top, about 25 minutes.
13. Remove from the oven.
14. Serve hot.

unsalted butter, pearl onions, mushrooms, heavy cream, parmesan cheese, coarse salt, freshly ground pepper, bread crumbs

Taken from www.epicurious.com/recipes/food/views/scalloped-mushrooms-392717 (may not work)