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Mushroom & Green Bean Salad with Crispy Shallots & Garlic

Serves 6



560g 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 & 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 olive oil, vinegar and mustard for the dressing. Season well. Mix in the capers, kidney beans and green beans.

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


Mushroom & Green Bean Salad with Crispy Shallots & Garlic pairs well with Graham Beck Brut MCC

This very fresh and vibrant MCC has yeasty aromas and a rich complexity which stands up to the bold flavours of mushrooms, capers and mustard in this salad. The wine brings out the sweetness in the crunchy green beans while also nurturing the savoury notes of the mushrooms, making for an impressive depth of flavours. The fine mousse and limey fresh fruit on the nose are a match made in heaven for a bright acidic salad.