Caramelized Pearl Onions and Mushrooms
This recipe for onions and mushrooms is delicious. It makes a quick and easy side dish for a family meal, special occasion or entertaining. I think it goes particularly well with poultry or pork because of the seasonings. Substitute rosemary or marjoram for the sage and it goes very well with beef. I like to cook with the dried herbs then, if I have them on hand, I finish the dish with fresh.
- 10 ounces fresh pearl onions
- 8 ounces cremini mushrooms
- 3 tablespoons butter, preferably unsalted
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 cup dry vermouth
- Chopped fresh thyme and sage (optional)
To peel onions, place in boiling water for 3 minutes; rinse with cold water to stop cooking. Cut just a little of the root end and skin will peel off. Clean the mushrooms. Keep whole or, if very large, cut in half.
Heat a large skillet over medium-high heat. Add the butter and olive oil. When hot, add the onions and mushrooms. Sprinkle with salt, pepper and dried herbs. Sauté until browned and starting to caramelize, about 7 minutes, stirring often. Add the vermouth. Reduce heat to medium-low and continue to cook until onions are tender, about 10 minutes, adding the fresh thyme and sage for the last minute. Serve immediately.