Print: Wilted Arugula and Portobello Mushrooms

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.

Prep

18 min

Cook

55 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/wilted-arugula-and-portobello-mushrooms