Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean kitchen or paper towels to absorb excess moisture and set aside.

Over medium heat, melt butter in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated with butter.

Cook onions over medium heat for approximately 45-50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then season the onions with salt and black pepper, to taste.

Add the sliced mushrooms to the pan with onions and sauté until tender, approximately 5 minutes. Add vegetable stock and pesto to skillet and simmer until heated through, approximately 10 minutes.

Add the Daikon “noodles” and season with salt and black pepper, to taste. Stir to combine and cook for another 4-5 minutes, or until the Daikon “noodles” are crisp tender. Do not overcook.

Remove from heat and serve immediately topped with sliced green onion, if desired. Enjoy!