Warm Mushroom Salad With Gorgonzola And Peacns

Name: Warm Mushroom Salad With Gorgonzola And Peacns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small box of button mushroom; 3 big portabella mushrooms; 3 cloves of garlic minced; 2 tablespoons chopped parsley; 2 tablespoons butter; 1 tablespoon olive oil; 3 tablespoons chopped roasted pecans; 2 tablespoons grated parmesan cheese; 1 tablespoon balsamic vinager; 2 tablespoons gorgonzola cheese; juice of half a lemon; 2 tablespoons olive oil; 2 teaspoons balsamic vinegar; salt and pepper

Servings: persons

1 small box of button mushroom
3 big portabella mushrooms
3 cloves of garlic minced
2 tablespoons chopped parsley
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons chopped roasted pecans
2 tablespoons grated parmesan cheese
1 tablespoon balsamic vinager
2 tablespoons gorgonzola cheese
juice of half a lemon
2 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper

1
Chop the mushrooms into small cubes.
2
Warm the butter and one tablespoon of the olive oil in a wide pan. Add the garlic and satue for 1 minute. Don't let it brown.
3
Add the mushrooms and a pinch of salt. Satue until brownish and all the liquid evaporated. About 15 minutes. Mix from time to time.
4
Add the parsley, a bit more salt, pepper and pecans. satue a bit more.
5
Take of the heat and add the Parmesan. Add one tablespoon of balsamic vinegar and mix.
6
Mix the arugula with the lemon juice, 2 tablespoons of balsamic vinegar and 2 tablespoons of oilve oil. mix well and put in a serving dish.
7
put the mushrooms on top of the arugula and sprinkle with the Gorgonzola.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small box of button mushroom, 3 big portabella mushrooms, 3 cloves of garlic minced, 2 tablespoons chopped parsley, and more.

Yes, Warm Mushroom Salad With Gorgonzola And Peacns falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!