Funghi Alla Fiorentina Seared Mushrooms With Wilted Arugula Food

EGG WHITE FRITTATA WITH LOX AND ARUGULA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
• In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
• Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

WILTED ARUGULA AND PORTOBELLO MUSHROOMS

Steps:

• 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.