Arugula and Soy Shitake Brown Butter Sauce

Well mi amigos, I made it back from my week in Cabo for the Yi wedding without any major injuries. Of course there were a few signature Angela bumps and bruises, but all in all I survived. Not only did I survive, I thrived.

The trip was absolutely amazing, start to finish.

First of all, if you live in California, I HIGHLY recommend Cabo San Lucas as a vacation destination. That place is beautiful, everyone is amazingly nice and it is a true vacation destination. I’m sure many of you already know that. I can’t believe it took me this long to figure it out!

Basically, we had a blast. Everyone got a long. The wedding was stunning. And most importantly, I got a sweet SWEET tan.

While I am sad my vacation is over, I am happy to be back in beautiful Orange County for a few days before I start a crazy few weeks of travel. Dallas, San Fran, Atlanta and Temecula, I’m coming at ya!

But until I hit the road, I’m hitting the kitchen. Oh home cooked food, how I miss thee.

You will need…

4 ounces shitake mushrooms, sliced

3 tablespoons soy sauce

3 cups arugula

½ cup butter

3 tablespoons chicken broth

Over medium heat, bring the soy sauce and mushrooms to a gentle simmer.

Simmer the mushrooms until all the soy sauce is absorbed and the mushrooms are tender. About 8 minutes.

When all the liquid is gone, add in the butter.

Melt the butter over medium high heat until it browns.

As soon as the butter starts to brown, add in the chicken broth and the arugula and simmer for an additional minute.

Serve hot over your favorite pasta or a nice white fish.

Love and Beer Floats

Angela 

Arugula and Soy Shitake Brown Butter Sauce

4 ounces shitake mushrooms, sliced

3 tablespoons soy sauce

3 cups arugula

½ cup butter

3 tablespoons chicken broth

Over medium heat, bring the soy sauce and mushrooms to a gentle simmer.

Simmer the mushrooms until all the soy sauce is absorbed and the mushrooms are tender. About 8 minutes.

When all the liquid is gone, add in the butter.

Melt the butter over medium high heat until it browns.

As soon as the butter starts to brown, add in the chicken broth and the arugula and simmer for an additional minute.

Serve hot over your favorite pasta or a nice white fish.