Bright, peppery arugula and portobello mushrooms cook quickly in a savory reduction of sherry and chicken broth with onions and garlic.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
125 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 portobello mushroom cap, chopped
4 cups arugula leaves
0.125 teaspoon ground black pepper
0.25 cup chicken broth
0.5 small onion, chopped
0.125 teaspoon crushed red pepper flakes, or to taste
