Sautéed Mushrooms with Red Wine

Ingredients

• 1 pound portobello mushrooms
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 leeks, white and light green parts only, halved and thinly sliced crosswise
• 2 garlic cloves, minced
• 2 pounds mixed white button and cremini mushrooms, halved
• 2 thyme sprigs
• 1/2 cup dry red wine
• 1 1/4 cups vegetable broth
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon dry Marsala
• 1 tablespoon unsalted butter
• 1 cup packed baby arugula

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