Wilted Arugula and Portobello Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 31, 2013
Excellent! I like greens that are not grayish but I notice that a quick sautee sometimes is not enough. The flavors together were wonderful. I did finely dice the red pepper and onion. Ratio of mushrooms to the other veg was twice their size. Paired it with hamburger steak. It was wonderful.
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Photo by bontwobon

Cooking Level: Expert

Living In: Damascus, Oregon, USA
Reviewed: Oct. 11, 2012
Loved this with Feta on top! Threw the leftovers in an omlette the next day.
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Reviewed: Aug. 30, 2012
This was good. I was glad I added the red pepper flakes as some have suggested, but otherwise followed the recipe. Thanks, Jumaha, for coming to my rescue. Wanted to try a recipe for arugula that was sauteed and not raw in a salad.
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Home Town: Fort Myers, Florida, USA
Living In: Lowell, Florida, USA

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Photo by iwashmycar
Reviewed: Jun. 29, 2012
This was so simple! So good!. I did not have any mushrooms so I just made it without, but did add spinach leaves. Also go easy on the onion, or heavy on the greens, as the leaves will cook way down and it'll be half onions / half greens. Was great as a quick lunch dish to get rid of a container of arugula and spinach I had in the fridge! thanks.
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Cooking Level: Beginning

Home Town: Columbia, South Carolina, USA

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Photo by naples34102
Reviewed: Nov. 5, 2011
I had some baby arugula and baby spinach on their last legs and since greens wilt down so much when cooked this recipe made quick use of both. Other than adding the baby spinach and omitting the red pepper flakes I made no other changes. The addition of the portobello mushrooms, sherry and chicken broth contributed great flavor, resulting in a particularly special simple vegetable side dish.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Sep. 14, 2010
This recipe wasn't bad. It was good. Though I love arugula like crazy, not so sure if I love it as much cooked. I think I would have like it more if it were spinach instead, but of course this is a personal preference and not a reflection on cooked arugula.
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Photo by FANTASKMANJAR

Cooking Level: Expert

Reviewed: Jun. 8, 2010
Very tasty! Normally, I soften onions several minutes prior to adding garlic which I would recommend for this recipe as well. I topped this with goat cheese and ate it over penne pasta. Yum but also just as tasty on its own!
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Cooking Level: Intermediate

Home Town: Sumner, Iowa, USA
Living In: Minneapolis, Minnesota, USA

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