- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1 portobello mushroom cap, chopped
- 1/4 cup dry sherry
- 1/4 cup chicken broth
- 4 cups arugula leaves
- 1/8 teaspoon ground black pepper
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
03/29/2018
recipepes.com
Wilted Arugula and Portobello Mushrooms, recipe
PT15M
PT1H
5
455 calories
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