2 garlic cloves, large, halved
½ cup olive oil
1 lb shiitake mushrooms, or any fresh mushrooms of your choice, preferably button mushrooms, halved
¼ cup parsley, fresh, chopped
1 tsp thyme, fresh
2 tbsp balsamic vinegar
4 oz cherry tomatoes, halved
4 oz arugula, or spinach
¼ cup goat cheese, crumbled
salt and ground black pepper, to taste
1 cup walnuts, roasted, chopped, plus more for serving
To Serve:
¼ cup goat cheese, crumbled
balsamic glaze
Heat the oil in a large skillet, then saute the garlic until golden.
Get rid of garlic but keep the oil.
Add the mushrooms and saute until golden.
Deglaze with balsamic vinegar and reduce briefly.
Add the parsley and season with salt and pepper. Adjust accordingly and stir briefly before setting it aside to cool.
Once cool, toss the mushrooms with the rest of the ingredients.
Garnish with crumbled cheese, 2 tablespoons of chopped walnuts, and balsamic glaze.
Sugar: 8g
:
Calcium: 175mg
Calories: 756kcal
Carbohydrates: 21g
Cholesterol: 17mg
Fat: 70g
Fiber: 8g
Iron: 4mg
Monounsaturated Fat: 32g
Polyunsaturated Fat: 23g
Potassium: 915mg
Protein: 18g
Saturated Fat: 13g
Sodium: 174mg
Vitamin A: 1933IU
Vitamin C: 23mg
