shallot-garlic-mushroom-salad

🥘 Ingredients

• Early Harvest Greek extra virgin olive oil 2 tbsp
• Ghee (clarified butter) 2 tbsp
• shallots 1 lb
• garlic cloves 20
• thyme springs 2
• cinnamon sticks 2
• baby bella mushrooms 1 lb
• white mushrooms ½ lb
• Early Harvest Greek extra virgin olive oil
• Kosher salt to taste
• ground pepper to taste
• sweet paprika ½ tsp
• harissa spice blend ½ tsp
• low-sodium broth 1 cup
• chopped parsley ½ cup
• reduced fat ricotta cheese 1 cup
• lemon zest zest of 1
• Early Harvest Greek extra virgin olive oil

1. 1

   In a large skillet , heat Early Harvest Greek extra virgin olive oil and Ghee (clarified butter) over medium heat until shimmering. Add shallots , garlic cloves , thyme springs , and cinnamon sticks . Cook for 10 to 12 minutes , stirring occasionally, until shallots begin to soften.
2. 2

   Raise heat to medium-high and add baby bella mushrooms and white mushrooms . Drizzle with a little more Early Harvest Greek extra virgin olive oil . Cook, tossing occasionally, for 5 minutes .
3. 3

   Season with Kosher salt , ground pepper , and sweet paprika (or try harissa spice blend for a more exciting twist).
4. 4

   Add low-sodium broth and bring to a high simmer for 10 minutes or until the liquid has reduced significantly (it should almost disappear but not quite).
5. 5

   Stir in chopped parsley and remove from heat.

Ricotta Topping (Optional)

1. 1

   Whisk together reduced fat ricotta cheese , lemon zest , and a drizzle of Early Harvest Greek extra virgin olive oil .
2. 2

   Serve the decadent mushrooms as a side dish with a dollop of the ricotta topping. A little crusty bread won’t hurt. These are also great on top of cooked instant couscous, Lebanese rice, or your favorite grain.