Wilted arugula and portobello mushrooms

INGREDIENTS:

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup broth (veggie or chicken)
4 cups arugula leaves
1/8 teaspoon ground black pepper

DIRECTIONS:

Heat olive oil in a large skillet over medium heat.
Add onion and garlic and cook until soft, about 5 minutes.
Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Pour in sherry and chicken broth.
Simmer until liquid is reduced by half.
Add arugula and cook until wilted, about one minute. Season with black pepper.

Serve immediately.