Sherry-Infused Portobello and Arugula Medley

Recipe Collection: Side Dishes

Sherry-Infused Portobello and Arugula Medley is a vegetarian side dish that beautifully marries the earthy essence of portobello mushrooms with the peppery freshness of arugula. This American cuisine recipe is perfect for those seeking a quick, healthy option without compromising on flavor. The rich sherry and chicken broth reduction creates a mouthwatering sauce that enhances the dish's overall appeal, making it a versatile addition to any dinner table. Perfect for pairing with grilled meats or served alongside pasta, this medley is sure to impress.

Select this recipe from your easyChef Pro App, where you can explore countless other culinary delights. With personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list that ensures the best prices, meal planning has never been easier. Organize your ingredients and follow our step-by-step guide to create this delicious dish today!

Overview

This delightful side dish combines the earthy flavors of portobello mushrooms with the peppery bite of arugula, all simmered in a rich sherry and chicken broth reduction. It's a quick and easy way to enjoy a healthy serving of vegetables with a gourmet twist.

Diet Type

Vegetarian (with vegetable broth substitution)

Allergies

None

Cuisine

American

Serving Size: 2

Cooking Time: 30 minutes

Ingredients

• 1 Tablespoon olive oil
• 0.5 Small onion, minced
• 2 Whole garlic cloves, minced
• 1 Whole portobello mushroom cap, minced
• 1 Pinch red pepper flakes, to taste
• 0.25 Cups dry sherry
• 0.25 Cups chicken broth
• 4 Cups arugula leaves, torn
• 1 Pinch ground black pepper, to taste

Steps

1. Heat the olive oil in a large skillet over medium heat. Add the minced onion and minced garlic; cook until soft, about 5 minutes.
2. Stir in the minced portobello mushroom and red pepper flakes; cook until the mushrooms are coated with oil and begin to soften.
3. Add the dry sherry and chicken broth to the skillet; simmer until the liquids are reduced by half.
4. Add the torn arugula leaves to the skillet; cook until wilted, about 1 minute.
5. Season with a pinch of ground black pepper and serve immediately.

Enjoy your Sherry-Infused Portobello and Arugula Medley!