Wilted Arugula and Portobello Mushrooms

Name: Wilted Arugula and Portobello Mushrooms
Total time: 30
Yield: 2
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

Recipe by JUMAHA from allrecipes.com

Dinner,Side Dish 30 Mins.

Ingredients

2 servings

•

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.