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Sautéed Mushrooms and Pearl Onions

This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.


Recipe Details

  1. Heat 1 tablespoon of the oil and the butter in a large nonstick skillet over medium heat. Add the onions and sugar; cook, stirring occasionally, until lightly browned, 6-7 minutes. Add the garlic and cook 2 minutes longer; transfer to a bowl and reserve.
  2. Return the skillet to the stove and heat the remaining 1 tablespoon oil. Add the mushrooms, thyme, salt and pepper; cook until the mushrooms are browned and tender, 7-8 minutes, turning occasionally. Stir in the reserved onions and cook 2 minutes. Remove from the heat, allow to cool 3 minutes, and stir in the arugula.

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