April 27th, 2024
Recipes
Warm Mushroom Salad
Valentina P
- Difficulty
•
- Time 15"
Warm Mushroom Salad — made with sautéed shiitakes, tomatoes, garlic, croutons, and white beans piled warm over a bed of greens. So simple and so satisfying.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can gigante beans or butter beans, drained and rinsed
- 8 ounces shiitake mushrooms, sliced (Note 1)
- 4 ounces arugula
- 1 cup cherry tomatoes, halved
- 2 slices rye bread
- 6 tablespoons extra-virgin olive oil, divided
- 6 garlic cloves, minced
- lemon, to taste
- salt and chili flakes, to taste
Instructions
- Step 1: Toast the rye bread in a toaster or oven until crunchy. Chop into bite-sized pieces.
- Step 2: Meanwhile, heat 4 tablespoons of the olive oil in a large skillet. Add the garlic and sliced mushrooms. Cook, stirring regularly, for 2 minutes or until the mushroom have softened.
- Step 3: Add the tomatoes and beans to the pan. Season with salt and chili flakes and cook for 2 to 3 more minutes, or until the tomatoes are soft. Turn off the heat and stir in the rye croutons and remaining 1 tablespoons of olive oil.
- Serve: Toss the arugula with a little olive oil and lemon juice and place in a serving bowl. Top with the warm mushroom mix. Enjoy with additional olive oil and/or lemon as desired.
Recipe Notes
Note 1: Easily switch this salad up by swapping out the mushrooms with 1 large zucchini or 1 (15 ounce) can artichoke hearts (drained).
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recipe
Warm Mushroom Salad
PT15M 1 (15 ounce) can gigante beans or butter beans, drained and rinsed 8 ounces shiitake mushrooms, sliced (Note 1) 4 ounces arugula 1 cup cherry tomatoes, halved 2 slices rye bread 6 tablespoons extra-virgin olive oil, divided 6 garlic cloves, minced lemon, to taste salt and chili flakes, to taste Gluten Free Vegan 4 Servings
Ingredients:
