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