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Keto Warm Mushroom Salad
How to Make It
Step 1
Wipe clean the mushrooms and thickly slice. Melt the butter and olive oil in a skillet over a medium heat. Add the sliced mushrooms and dried rosemary. Pan-fry the mushrooms until tender and browned all over, and there is just a little fat left in the pan.
Step 2
Crush the garlic. Add the garlic to the pan along with the balsamic vinegar. Stir well to combine. Pan fry gently for a few minutes more until the mushrooms are glazed in the vinegar, and the garlic is tender and fragrant. There should be no liquid left in the skillet.
Step 3
Add 2 packed cups of baby spinach to a large serving/salad bowl. Add the cooked mushrooms. Season with salt and pepper and toss to combine. Scatter over the parmesan shavings and toasted pine nuts to serve.
Ingredients
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw – 2 cup
- Baby Spinach by Dole – 2 cups
- Shaved Parmesan Cheese by Archer Farms – 2 tablespoon
- Unsalted Butter – 1 tablespoon
- Rosemary, Dried – 1 teaspoon
- Olive Oil – 1 tablespoon
- Balsamic Vinegar – 1 tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Garlic – 1 clove
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
