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
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.