Roasted onions have a delicious sweetness about them and make a simple and earthy dish with some seasonal wild mushrooms.
2 large banana shallots or 4 large shallots, halved
2 red onions, left intact with the skin on
150-200g wild mushrooms, cleaned and cut into even-sized pieces
1-2tbsp rapeseed oil
For the dressing
1tbsp cider vinegar
3tbsp rapeseed oil plus a little extra
1tsp Dijon mustard
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Place the whole red onions and shallots (cut side down) on an oven tray; bake for about 45 minutes until soft, removing the shallots after 20 minutes.
Leave the onions to cool, then remove the skin, quarter them and pull apart the natural layers.
Heat the rapeseed oil in a frying pan and gently cook the mushrooms on a low to medium heat for 4-5 minutes, seasoning as they are cooking.
Meanwhile, make the dressing by whisking the vinegar, rapeseed oil and mustard together, seasoning to taste.
To serve, arrange the onions on plates and dot the mushrooms among them, then spoon over the dressing.