Roasted Mushroom Enchilada Filling

1 large yellow onion
1-1/2 lbs. mixed fresh mushrooms, quartered (about 6 c.)
1/4 c. olive oil
3/4 t. kosher salt

Preheat oven to 450 degrees with racks in upper and lower thirds. Thinly slice half of onion (reserve other half for another use).

Toss sliced onion, mushrooms, olive oil, and salt in a large bowl. Divide mushroom mixture between two baking sheets and spread in an even layer. Roast for 20 minutes. Stir and continue roasting until golden brown, 5-10 minutes.

Use mushroom mixture to fill enchiladas per usual recipe.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.