Pour the olive oil in a nonstick skillet and cook over medium-high heat for 2-3 minutes until it starts to sizzle.
Add the mushrooms and flavor with salt and pepper. Stir well and cook for 2 minutes.
Add the chives and stir well before cooking for 1 minute.
After adding the garlic and Nick’s magic rub, cook for 1 minute, stirring well.
Add the arugula and reduce heat to medium. Stir well while cooking for 2 minutes.
Turn off heat and add the butter. Stir until completely melted.
Serve this side dish with grilled fish, chicken, or your favorite steak!
2 tablespoons extra virgin olive oil
1/2 pound beech mushrooms. kept whole or button mushrooms cut into quarters or stemmed shiitake mushrooms cut into thin slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped chives
1/2 teaspoon of Nick’s Magic rub
1/2 teaspoon chopped garlic
4 ounces baby arugula
1/2 tablespoon softened butter