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Grand Mere

This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.

  • Servings: 4
Grand Mere

Source: The Martha Stewart Show, January Winter 2008


  • Coarse salt
  • 20 pearl onions, peeled
  • 2 tablespoons olive oil
  • 2 slices smoked bacon cut into 1/2-inch pieces
  • 1 1/2 cups white button mushrooms, wiped clean and quartered
  • Freshly ground black pepper


  1. In a medium saucepan, bring 4 cups water to a boil. Add 1 teaspoon salt and return to a boil. Add pearl onions and cook about 6 minutes. Drain and set aside.

  2. Heat olive oil in a large heavy-bottomed skillet over medium heat. Add bacon and cook, stirring, for about 2 minutes. Increase heat and add onions and mushrooms; continue cooking until vegetables are browned, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm until serving.

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