WARM GARLIC PARMESAN MUSHROOM SALAD RECIPE
INGREDIENTS
- 2 tbsp olive oil
- 3 shallots, thinly sliced
- ½ container cremini mushrooms, chopped
- ½ container shiitake mushrooms, chopped
- ½ can chickpeas, drained and rinsed
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- Salt and pepper, to taste
- 3 cups fresh arugula
- Freshly grated parmesan
- Sundried tomatoes, optional
- Roasted pistachio nuts, optional
INSTRUCTIONS
Coat a skillet with olive oil and add the shallots. Cook on medium until the shallot edges become slightly golden brown. Add all of the mushrooms and chickpeas, and continue to cook for about 10 minutes. Add the garlic and stir for 1 minute to let soften. Add the balsamic vinegar, salt, and pepper to taste. Mix well. Divide the arugula on plates and top with the mushroom mixture. Drizzle the pan juices and freshly grated parmesan on top. Add sundried tomatoes and roasted pistachios if desired.
