Instructions: Preheat oven to 450 degrees.

In a medium 10-inch saute pan, heat virgin olive oil over medium heat. Place onions cut-side down and saute, moving often until golden brown (about 8 to 10 minutes). Pour vinegar into pan and place in oven to bake for 20 to 25 minutes until quite soft. Check after 10 minutes to be certain there is still liquid in the pan. If not, add 1/2 cup cool water. When soft, remove from oven and let cool.

When onions are cool, remove from pan and cut each half into quarters, removing peel. Set aside in a large mixing bowl. Into the same mixing bowl, place trumpet mushrooms, sundried tomatoes, truffle oil, zest and juice of a lemon and toss together. Season with salt and pepper and divide among 4 plates and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Raw Trumpet Mushrooms With Sundried Tomatoes, Balsamic Glazed Onions And Truffle Oil".

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