Wilted arugula and portabello

1 tbsp olive oil
1 small onion, sliced
3 cloves garlic, chopped
2 portabello mushrooms, coarsely chopped
1/2 cup water
1/2 cup wine or sherry (I used meritage)
1 chicken flavored bouillon cube
8 cups baby arugula
Salt and pepper to taste
2 tbsp grated romano cheese

1. Heat olive oil in pan.
2. Saute onions and olive oil until slightly soft (about 3 minutes)
3. Add mushrooms, cook until mushroom start to sweat (about 3-5 minutes more)
4. Add liquids and bouillon.
5. Cook over medium high heat until liquid is reduced by half.
6. Add arugula and steam just until arugula starts to wilt (about one minute)
7. Plate and grate fresh pepper and romano cheese over top.
8. Serve immediately.