Serve this thyme-flecked dish of creamed pearl onions and baby portobello mushrooms as a side for Easter brunch or any weeknight dinner.
Creamed Pearl Onions and Mushrooms
Makes 6 to 8 servings
- 1 pound pearl onions
- 4 tablespoons salted butter
- ¼ cup extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound baby portobello mushrooms, quartered
- ¼ cup chicken broth
- ¼ cup heavy whipping cream
- 1 teaspoon fresh thyme leaves
- Garnish: fresh thyme sprigs
- In a medium saucepan, combine onions and water to cover; bring to a boil over medium-high heat until just tender, about 4 minutes. Drain and peel.
- In a large skillet, melt butter and 2 tablespoons oil over medium-high heat. Add onions; cook until browned, about 4 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes. Season with salt and pepper. Remove from skillet and wipe it clean.
- In same skillet, heat remaining 2 tablespoons oil over medium-high heat until oil begins to shimmer. Add mushrooms; cook, stirring constantly, until mushrooms release their liquid and become tender and brown, about 4 minutes. Transfer to plate.
- In the same skillet, bring broth and cream to a boil over medium-high heat, stirring constantly, until mixture begins to thicken, about 1 to 2 minutes. Stir in onions and mushrooms; reduce heat to low, and simmer, stirring gently, until heated through, about 4 minutes. Stir in thyme. Serve immediately. Garnish with thyme, if desired.
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