<http://schema.org/recipeInstructions>
" Bring a large pot of salted water to a boil; add onions. Blanch 2 minutes; drain in a colander and let cool. Trim stem and root ends, then slip onions out of their skins. Preheat oven to 450 degrees. Place onions and carrots each on a separate baking sheet with sides. To each sheet, add 8 thyme sprigs, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until vegetables are coated evenly. Roast 25 minutes, tossing vegetables several times until lightly caramelized and slightly tender; cool. Quarter cremini mushrooms; remove stems from shiitake mushrooms and slice caps; slice oyster mushrooms. In a large, deep skillet over high heat, melt butter and saut\u00E9 mushrooms until tender, about 4 minutes. Add roasted onions, carrots, broth, and vinegar. Cook, tossing vegetables with a large spoon, until broth and vinegar have evaporated and vegetables are heated through, 3 to 4 minutes. Add tarragon and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3702/carrots-onions-mushrooms-tarragon-recipes/?src=shelter_footer>