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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

125 calories; 2.9 g protein; 11.8 g carbohydrates; 0 mg cholesterol; 195 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2011
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. Read More
(19)

Most helpful critical review

Rating: 3 stars
08/14/2016
Pretty tasty but It didn't really wow me. Read More
23 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2011
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. Read More
(19)
Rating: 4 stars
06/08/2010
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! Read More
(12)
Rating: 4 stars
09/15/2010
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. Read More
(5)
Advertisement
Rating: 5 stars
07/10/2012
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. Read More
(4)
Rating: 5 stars
10/11/2012
Loved this with Feta on top! Threw the leftovers in an omlette the next day. Read More
(2)
Rating: 4 stars
01/27/2015
I wasn't sure about cooking arugula so I was happy to see this recipe. I love arugula but am the only one eating it in my household so I often have a bit too much to consume while it's fresh. Now I know I can easily saute it. I've made it almost exactly to the recipe using the suggested vegetable broth and I've also altered it. Here's a great alteration: instead of the sherry I added a tablespoon of Pernod. I've also added extra veggies --- whatever is on hand. Read More
(2)
Advertisement
Rating: 5 stars
03/31/2013
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. Read More
(1)
Rating: 4 stars
08/30/2012
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. Read More
(1)
Rating: 4 stars
01/27/2015
Very good. I tried it as written and have also varied it. Instead of the sherry I added a tablespoon of pernod. That was phenomenal. I've also added it to an omelette. Read More
(1)
Rating: 3 stars
08/14/2016
Pretty tasty but It didn't really wow me. Read More