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Caramelized Pearl Onions and Mushrooms

Serves 4

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.

Ingredients

  • 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 (see comments above)
  • 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. If necessary, wipe the mushrooms with a damp paper towel to remove any dirt. 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.

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