Description
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get 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
- ½ small onion, chopped
- 2 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes, or to taste
- 1 portobello mushroom cap, chopped
- ¼ cup dry sherry
- ¼ cup chicken broth
- 4 cups arugula leaves
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2