Wilted Arugula and Mushroom
Gluten free, nut free, no added sugar, vegetarian, soy free
This stovetop side dish is a great substitution for classic green bean casserole or southern greens. The meaty mushroom pairs very well with zesty arugula, and a touch of lemon zest brings everything together.
- 3 tablespoons salted butter
- 5 ounces sliced mushrooms (preferably shiitake)
- 1/2 tablespoon balsamic vinegar
- 5 ounces arugula
- 1 tablespoon lemon zest
Start by adding butter to a large saucepan over medium heat. As soon as the butter is melted, add the mushrooms and cook over medium heat until they begin to brown, about 4 minutes. Add balsamic vinegar and toss together for another minute. Lower heat, add arugula and lemon zest, then quickly mix everything together well. Arugula only takes 1 to 2 minutes to cook. When greens begin to wilt, remove from heat and serve.
Calories: 100, Carbohydrates: 4g, Protein: 2g, Fat: 9g, Cholesterol: 25mg, Sodium: 15mg, Fiber: 2g
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