From bookclub wrap-ups to school year-end potlucks, celebration season is upon us, and this lovely Mushroom and Green Bean Salad with Crispy Shallots and Garlic can do service as both a side dish and delicious main course – just add good bread and a bottle of bubbly! #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #salad #beans

Mushroom and Green Bean Salad with Crispy Shallots and Garlic

Serves 6


500g extra fine green beans

500ml neutral vegetable oil

4 shallots, finely sliced

2 garlic cloves, very finely sliced

250g white button mushrooms, sliced

250g portabellini mushrooms, sliced

2 tbsp olive oil

2 tbsp sherry vinegar

2 tbsp Dijon mustard

2 tbsp capers

1 x 400g tin kidney beans, rinsed and drained


1 In a large pot of heavily salted boiling water, blanch green beans for a minute or until just tender. Plunge them into an ice bath to stop the cooking process and then spread them out on a clean dishcloth to dry.

2 Heat vegetable oil until 160˚C. Add the shallots and garlic and fry until golden brown. Drain on paper towel and set aside.

3 In a large saucepan on high heat, sauté the mushrooms in a drizzle of olive oil until golden brown.

4 In a large mixing bowl, whisk together the 2 tbsp olive oil, vinegar and mustard. Season well. Mix in the capers, kidney beans and green beans.

5 Fold in the sauteed mushrooms just before serving and then top with the crunchy shallots and garlic.