is what I’ve been lately…I’m trying to eat less meat. So what’s meaty without the meat…mushrooms. I cut them up thick so they’re meatier. Let’s get to the real reason behind this warm mushroom cannelloni bean n arugula salad…Georges had to buy snacks for Olivia’s school tennis match n ended up w fruit, carrots n big mushroom slices. Olivia told him to leave the mushrooms in the car n not embarrass her. So there u have it I ended up w 200 pounds of big thick mushroom slices that turned into this warm comforting super satisfying salad…u can eat it like a meal add a protein n call it a day. I dressed it w a simple garlic olive oil n cilantro for freshness…no lemon juice needed (I like it like this u can add lemon juice if u like a little tang). This salad is best eaten warm or room temp n if u don’t mind ur food multitasking u can call this a side dish as well. Only a couple ingredients n steps keeping it super simple but so delicious n nutritious gluten free low carb vegan friendly n the list goes on…n here’s the short list u’ll need for the store 🙂

about 3-4 cups thick slice mushrooms mini portobello crimini, button any meaty mushrooms
1 can (fast n easy) cannelloni beans (rinse n drain)
1/2 bunch cilantro (finely chop)
about 5 oz arugula
2 garlic gloves (garlic is a superfood) smashed mashed into a puree
generous drizzle of grape seed oil for searing n sauteing mushrooms
1/4 grape seed oil for dressing
1 teaspoon salt
generous sprinkle black pepper
red pepper flakes or cayenne for heat

in a large pan on high heat drizzle oil sear n saute mushrooms…cook thru n brown about 20 min
transfer to large bowl
add beans arugula n cilantro to bowl
wisk oil n garlic puree pour into bowl
add salt n pepper
toss making sure dressing is well incorporated
Enjoy my friends comment w any questions suggestions or some of ur ideas! feeds 2-4 people