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Categories:
shiitake mushrooms sugar snap peas light olive oil salt pepper garlic cannellini beans flat leaf parsley Parmesan cheese dressing lemon light olive oil red pepper honey red onion
Viewed: 30 - Published at: 5 years agoIngredients
- 2 (3 1/4 ounce) crates fresh shiitake mushrooms
- 1 (8 ounce) bag sugar snap peas (I like Mann's stringless brand)
- 2 tablespoons light olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 1/8 cup flat leaf parsley, chopped
- 1/4 cup parmesan cheese, shredded
- FOR THE DRESSING
- 1 lemon, juice of
- 2 tablespoons light olive oil
- 1/4 teaspoon red pepper flakes
- 1 tablespoon honey (raw, thick type is best)
- 1/4 cup red onion, chopped
Method
- Preheat the oven to 450 degrees F.
- Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
- Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
- Roast the mix for 10 minutes then remove to a large salad bowl.
- Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.
- Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.
- Allow the flavors to meld a bit then enjoy!
