Mushrooms and Argula Side Dish

Every once in a while I'll find a dish that looks good that features an ingredient I don't like. This time it was mushrooms. I thought cooking it this way might make it taste better then I remembered. While this dish was good, it didn't convert me to a mushroom lover like I hoped. It was nice while it lasted mushrooms, see you in a few months/years LOL

Ingredients:

3 Tbsp olive oil

8 ounces mushrooms, baby portabello and shitake, cleaned and sliced

2 cups arugula

1/2 tsp red chili flake

1 garlic clove, minced

salt and pepper

1 tsp lemon juice

Directions:

1. Heat a skillet on high heat. Add olive oil and heat until you see the oil barely ripple. Add the mushrooms and sear, stirring occasionally, until golden brown on all sides, 3-5 minutes. 

2. Turn off the heat and add garlic and chili flake. Stir for 10 seconds and then add the arugula. You want the arugula to wilt. 

3. Once everything is cooked, drizzle with the fresh lemon juice. Add salt and pepper, taste for seasoning and adjust as needed. Serve warm with your favorite main dish.