Sauteed Mushrooms and Pearl Onions
If you’re looking for a meaty side dish to make using pearl onions, just throw in some mushrooms!
Servings: 4
Ingredients
- 1 (14.4-ounce) bag frozen pearl onions thawed
- 12 ounces white mushrooms tems cut at the base of the cap
- 2 tbsp extra virgin olive oil divided
- 1 tbsp unsalted butter
- 2 tsp sugar
- 2 garlic cloves minced
- ½ tsp fresh thyme leaves
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 3 cups baby arugula
Instructions
- In a large skillet, heat 1 tablespoon of the oil and the butter over medium heat.
- Add the onions and sugar.
- Cook for 6 to 7 minutes, stirring occasionally until lightly browned.
- Add the garlic and cook for 2 minutes longer.
- Transfer to a bowl and set aside.
- Return the skillet to the stove and heat the remaining 1 tablespoon of oil.
- Add the mushrooms, thyme, salt, and pepper.
- Cook until the mushrooms are browned and tender.
- That’s about 7 to 8 minutes.
- Stir in the onions and cook for 2 extra minutes.
- Remove from the heat, allow to cool for 3 minutes, and stir in the arugula.