
A warm bean and oyster mushroom salad over arugula with balsamic.
1 cupCannellini Beans
220 gOyster Mushrooms
80 gArugula
2 clovesGarlic
1.5 tbspBalsamic vinegar
Cook oyster mushrooms with garlic, olive oil, salt, and black pepper for 7 minutes until browned.
Add cannellini beans and warm for 3 minutes.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Serve warm beans and mushrooms over arugula with balsamic vinegar.