Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes until wilted and softened. This tasty side dish recipe is a good way to eat some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Ingredients
- 1 tablespoon olive oil
- 0.5 small onion , chopped
- 2 cloves garlic , minced
- 1 portobello mushroom cap , chopped
- 0.13 teaspoons red pepper flakes , or to taste
- 0.25 cups dry sherry
- 0.25 cups chicken broth
- 4 cups arugula leaves
- 0.13 teaspoons ground black pepper
Instructions
-
1
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
-
2
Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.
Nutrition Facts
Per serving
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