1 bag (284 g/10 oz) pearl onions, peeled

1/4 cup (60 ml) olive oil

1/2 lb (225 g) oyster mushrooms, sliced

1/4 lb (115 g) brown mushrooms, cut into quarters

1 teaspoon (5 ml) mustard seeds

1 teaspoon (5 ml) coriander seeds

1 teaspoon (5 ml) fresh rosemary leaves

1/4 cup (60 ml) balsamic vinegar

Salt and pepper

In a skillet over medium-low heat, gently cook the onions in 30 ml (2 tablespoons) of the oil until golden and tender. Add the mushrooms, spices and rosemary. Turn the heat to medium-high and sauté for about 5 minutes, adding more oil if necessary. Deglaze with the vinegar and add the remaining oil. Season with salt and pepper. Let cool, then cover and refrigerate for about 2 hours.

Serve as an antipasto with prosciutto, grilled vegetables and toasted country bread. Also delicious with terrines.

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