2 T butter
2 T olive oil
3 cloves of garlic, sliced on the diagonal
8 oz mushrooms, cut into thick slices or quarters
1 cup pearl onions, thawed from frozen
1 t dried thyme
1/8 t ground white pepper
1 1/2 lb new potatoes, rinsed, left unpeeled, and cut to bite sized chunks
12 oz peas, either fresh shelled or thawed from frozen
In a large skillet set over medium heat, melt the butter and combine with olive oil.
Add the garlic slices, reduce heat to the lowest possible setting, and gently simmer the garlic for 10 minutes. Do not brown the garlic. Remove and discard the garlic. It has done its job and infused garlicky flavor into the butter and oil.
Raise the heat under the skillet to medium high and sauté the mushrooms and pearl onions, stirring every now and then.
After the mushrooms are just soft and nicely browned, stir in the thyme and white pepper and sauté for 2 more minutes.
Meanwhile, steam or microwave the new potatoes until they are not quite done, approximately 7 minutes depending upon the method you choose and how large you cut the chunks.
Add the peas to the potatoes and continue to steam or microwave for a few minutes to finish the potatoes and cook the peas. Drain.
Place the potatoes and peas into a large serving bowl.
Pour the mushroom mixture and all the garlic butter/oil over the potatoes.
Toss gently and serve immediately.