Warm mushroom salad with gorgonzola and peacns

Indulge in the rich flavors of warm mushroom salad with creamy gorgonzola and crunchy pecans. A perfect blend of savory and nutty tastes.

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

Instructions:

1. Dice the mushrooms into small pieces.
2. Heat the butter and a tablespoon of olive oil in a large pan. Saute the garlic for 1 minute without letting it turn brown.
3. Toss in the mushrooms and a pinch of salt. Cook until they turn brown and release all their liquid. This process takes about 15 minutes. Stir occasionally.
4. Introduce the parsley, along with a little more salt, pepper, and pecans. Saute for a little longer.
5. Remove from heat and mix in the Parmesan cheese. Pour in a tablespoon of balsamic vinegar and stir.
6. Combine the arugula with lemon juice, 2 tablespoons of balsamic vinegar, and 2 tablespoons of olive oil. Mix thoroughly and transfer to a serving plate.
7. Arrange the cooked mushrooms on top of the arugula and sprinkle with the Gorgonzola cheese.

Summary:

• Calories: 994 kcal
• Fat: 93 g
• Protein: 23 g
• Carbs: 26 g
• Potassium: 1327 mg
• Magnesium: 56 mg