Makes 4 servings.
A satisfying, nutritious, light main course, this dish is a vegetarian delight.
INGREDIENTS:
1 pound cremini mushrooms
¼ cup extra-virgin olive oil
3 garlic cloves, finely chopped
One can, 15.5 ounces, white beans, drained
2-3 tablespoons Balsamic vinegar
Leaves from 5 thyme sprigs
Kosher salt
Freshly ground black pepper
4-5 ounces baby arugula
1/3 cups pine nuts, toasted
Ricotta salata, optional
PREPARATION:
Trim the mushrooms, wipe with a damp paper towel and slice thinly.
Heat the olive oil in a large skillet or wok and sauté the mushrooms with the garlic over high heat, stirring until the mushrooms are almost wilted, about 2 minutes. Add the beans, 2 tablespoons vinegar, thyme, salt and pepper. The mushrooms will be moist and a bit liquidy.
Remove from heat and season to taste.
Divide the arugula among the 4 plates, top with the mushrooms and sprinkle with the pine nuts.
Serve while still warm. Add the ricotta, if you like.
