SAUTEED ARUGULA (ROCKET)
1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1⁄3 cup vermouth or 1⁄3 cup white wine
1⁄4 teaspoon salt
1 pinch chili pepper flakes
1⁄2 teaspoon dried herbs(rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
Top with cheese.