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Wilted Arugula and Portobello Mushrooms

SUBMITTED BY: JUMAHA

"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."
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 2 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  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.
  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.
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Recipe Submitter:

JUMAHA
Photo by JUMAHA
Cooking Level: Intermediate
Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA
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NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 128

  • Total Fat: 7.5g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbs: 11.8g
  •     Dietary Fiber: 1.9g
  • Protein: 3.1g

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