Architectural, Building & Signage
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves melted
- 1/8 tbsp. red pepper flakes
- 1 pack of finely chopped Portobello mushrooms
- 1/4 cup tea wine
- 1/4 cup Chicken broth tea
- 4 cups Arugula tea leaves
- 1/8 tsp. black pepper
Implementation
step 1
Heat the olive oil in a saucepan over medium heat.
step 2
Add the onion and garlic and sauté for about 5 minutes.
step 3
Put the mushrooms and red pepper flakes in the pot and cook until the mushrooms lose all their liquid.
step 4
Add the wine and chicken broth and simmer until the liquid is reduced by half.
step 5
Add the arugula and cook until dry, about a minute.
step 6
Sprinkle with black pepper and serve immediately.
