Warm Mushroom Salad - Bravabod
Recipes

Warm Mushroom Salad

Valentina

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

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Freeze For Not recommended

Best by 2-3 days


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
  1. Step 1: Toast the rye bread in a toaster or oven until crunchy. Chop into bite-sized pieces.
  2. 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.
  3. 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.
  4. 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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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:

4 Servings

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Takes 1 min