Creamed Pearl Onions and Mushrooms

Creamed Pearl Onions and Mushrooms

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
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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