shallot-garlic-mushroom-salad

🥘 Ingredients

• harissa spice blend
  1/2 tsp
• garlic cloves (peeled)
  20
• Early Harvest Greek extra virgin olive oil (plus more for later)
  2 tbsp
• chopped parsley
  1/2 cup
• sweet paprika
  1/2 tsp
• Early Harvest Greek extra virgin olive oil
• low-sodium broth
  1 cup
• shallots (peeled)
  1 lb
• ground pepper
  to taste
• white mushrooms (cleaned and halved)
  1/2 lb
• cinnamon sticks
  2
• thyme springs
  2
• Kosher salt
  to taste
• baby bella mushrooms (cleaned and halved)
  1 lb
• Ghee (clarified butter)
  2 tbsp

Ricotta Topping (Optional)

• Early Harvest Greek extra virgin olive oil
• reduced fat ricotta cheese
  1 cup
• lemon zest
  zest of 1

🍳 Cookware

• skillet

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.

   Early Harvest Greek extra virgin olive oil: 2 tbsp (plus more for later), Ghee (clarified butter): 2 tbsp, shallots: 1 lb (peeled), garlic cloves: 20 (peeled), thyme springs: 2, cinnamon sticks: 2
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 .

   baby bella mushrooms: 1 lb (cleaned and halved), white mushrooms: 1/2 lb (cleaned and halved), Early Harvest Greek extra virgin olive oil
3. 3

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

   Kosher salt: to taste, ground pepper: to taste, sweet paprika: 1/2 tsp, harissa spice blend: 1/2 tsp
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).

   low-sodium broth: 1 cup
5. 5

   Stir in chopped parsley and remove from heat.

   chopped parsley: 1/2 cup

Ricotta Topping (Optional)

1. 6

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

   reduced fat ricotta cheese: 1 cup, lemon zest: zest of 1, Early Harvest Greek extra virgin olive oil
2. 7

   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.