Roasted Mushrooms & Onions with Sherry & Black Pudding | Diana Henry

1. Preheat the oven to 180°C / 350F / Gas Mark 4.
2. Halve the onions and cut each half into wedges about 3cm (1in) thick at the thickest part. Heat the oil in a broad, shallow casserole dish, ovenproof frying pan or sauté pan large enough to hold the mushrooms in a single layer. Add the black pudding. Cook lightly on both sides then remove. Pour off all but 1 tbsp fat from the pan, keeping any bits stuck to it. Add the onions and colour lightly (they don’t need to soften at all), then deglaze the pan with sherry and put the black pudding back.
3. Brush the mushrooms, halving the larger ones, all over with oil and lay them in the pan. Season. Transfer to the oven and bake for 30 minutes, basting the mushrooms with the cooking juices a couple of times.
4. There should still be sherry left in the pan, mixed with the cooking juices. If the pan is quite dry, add another 50ml of sherry, heat on the hob, then set aside. Heat the cream in a small pan until it bubbles. Pour it over the mushrooms, mixing it in if you prefer.

To Serve:
Scatter on the pine nuts and parsley and serve immediately.