Sautéed Mushrooms and Pearl Onions

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:

    Side Dish



  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 (14.4-ounce) bag frozen pearl onions, thawed
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 12 ounces white mushrooms, stems cut at the base of the cap
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups baby arugula



  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.