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Prep Time: Cook Time: Total Time:
Shiitake Mushroom Lima Bean Salad
1 cup dried lima beans, soaked if desired
salt and black pepper
1 large bunch arugula or 1 small head romaine lettuce
1 pound shiitake mushrooms, stemmed
6 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
1/4 cup balsamic vinegar
2 tablespoons finely torn basil leaves
Place the beans in a saucepan, cover them with water to a depth of 2
inches, bring to a simmer and cook, partially covered, until beans
are tender, about 1 hour if soaked, 1 1/2 hours if unsoaked. Drain
beans and season to taste with salt and pepper. Set aside, covered to keep warm.
Rinse, dry and remove stems from arugula or romaine and divide among 4 plates.
Slice the mushrooms caps in strips about 1/2 inch wide. Heat 5 tablespoons of the oil in a large skillet. Add the mushrooms and
garlic and saute over medium heat until mushrooms are tender. Stir in tomatoes. Continue cooking for about 5 minutes, until tomatoes have softened. Fold in the beans, balsamic vinegar and basil. Again season to taste with salt and pepper and remove from heat.
Spoon the warm bean-and-mushroom mixture over the greens and drizzle with remaining olive oil. Serve while still warm.
Serves 4.
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Shiitake Mushroom Lima Bean Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Shiitake Mushroom Lima Bean Salad
1 cup dried lima beans, soaked if desired
salt and black pepper
1 large bunch arugula or 1 small head romaine lettuce
1 pound shiitake mushrooms, stemmed
6 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
1/4 cup balsamic vinegar
2 tablespoons finely torn basil leaves
Place the beans in a saucepan, cover them with water to a depth of 2
inches, bring to a simmer and cook, partially covered, until beans
are tender, about 1 hour if soaked, 1 1/2 hours if unsoaked. Drain
beans and season to taste with salt and pepper. Set aside, covered to keep warm.
Rinse, dry and remove stems from arugula or romaine and divide among 4 plates.
Slice the mushrooms caps in strips about 1/2 inch wide. Heat 5 tablespoons of the oil in a large skillet. Add the mushrooms and
garlic and saute over medium heat until mushrooms are tender. Stir in tomatoes. Continue cooking for about 5 minutes, until tomatoes have softened. Fold in the beans, balsamic vinegar and basil. Again season to taste with salt and pepper and remove from heat.
Spoon the warm bean-and-mushroom mixture over the greens and drizzle with remaining olive oil. Serve while still warm.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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