Direction

1. Heat butter in a large skillet over medium-high heat. Add oyster mushrooms. Stir and cook until they have reduced by half in size, approximately 5 minutes.
2. Add chickpeas, toss, but do not stir and risk breaking.
3. Add parsley last and continue to cook for 2 minutes.
4. Remove from heat. Lightly season with fine sea salt and freshly ground black pepper. Add thinly sliced red onion, lemon juice and truffle oil.
5. If you’ve tried this recipe, come back and let us know how it was!