Sautéed Mushrooms and Pearl Onions

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

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.