Bright, peppery arugula and portobello mushrooms cook quickly until wilted 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; cook until soft, about 5 minutes. Stir in mushrooms and pepper flakes; cook until mushrooms coated with oil and begin to soften.
Step 2
Add sherry and chicken broth; simmer until liquids reduced by half. Add arugula; cook until wilted, about 1 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
