Tre Funghi and Arugula Salad
with Parmesan and Garlic Croutons- Milk
- Wheat
- Barley
- Soy
- Sulphites
- Pine nuts
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Mustard
- Egg
- Wheat
- Gluten
- Crustaceans
- Fish
- Peanuts
Inspired by a restaurant fave this salad highlights crispy mushrooms atop a bed of mixed spinach and arugula. Homemade garlicky croutons and savoury parmesan complete this delicious appetizer. Ingredients: Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Arugula and spinach mix (arugula, spinach) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Pine nuts.
Ingredients
200 g
Mixed Mushrooms
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
113 g
Arugula and Spinach Mix
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Add mushrooms and1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange in a single layer.
- Roast in the bottom of the oven until beginning to soften, 10 min.
- Add balsamic glaze and 1 1/2 tbsp olive oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Cut or tear ciabatta into 1/2-inch pieces.
- Add garlic spread to a small microwave safe bowl. Microwave until melted, 30 sec.
- Add ciabatta pieces to another parchment-lined baking sheet. Drizzle over melted garlic spread, then season with salt and pepper. Toss to combine.
- Bake ciabatta croutons in the middle of the top of the oven until golden-brown, 5-6 min.
- Meanwhile, remove mushrooms from the oven, then sprinkle pine nuts mix over top.
- Return to middle of the oven and roast until mushrooms are golden, 6-8 min.
- Add argugula and spinach mix and garlic croutons to the bowl with the dressing. Toss to combine.
- Divide salad between plates, then top with mushrooms.
- Sprinkle parmesan over top.
