Roast Mushrooms and Baby Bean Salad Recipe

Name: Roast Mushrooms and Baby Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g field mushrooms; 2 teaspoons olive oil; 3 garlic cloves; 2 teaspoons lemon juice; 6 french shallots, root end trimmed skin left on; 1 ½ teaspoons tarragon vinegar (use white wine vinegar if you cant find); 2 teaspoons tarragon; 1 teaspoon flat leaf parsley, finely chopped; 200 g baby green beans; rocket

Servings: persons

600 g field mushrooms
2 teaspoons olive oil
3 garlic cloves
2 teaspoons lemon juice
6 french shallots, root end trimmed skin left on
1 ½ teaspoons tarragon vinegar (use white wine vinegar if you cant find)
2 teaspoons tarragon
1 teaspoon flat leaf parsley, finely chopped
200 g baby green beans
rocket

1
Preheat oven to 200C (400F).
2
Place the mushrooms in a single layer in a large roasting pan.
3
Add oil, garlic, lemon juice and shallots and gently toss until coated.
4
Roast for 30 minutes, occasionally spooning over the juices.
5
Remove from oven and cool to room temperature Slip shallots from skin and discard the skin.
6
Pour the cooking juices into a large bowl.
7
Add the tarragon vinegar, tarragon and parsley, mix and season well.
8
Blanch beans in boiling water for 2 minutes or so.
9
Drain and add dressing while still hot.
10
Cut the mushrooms into quarters or eights if large, and add to the beans with the shallots and rocker.
11
Gently toss together and serve on a platter or make 4 individual servings.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 g field mushrooms, 2 teaspoons olive oil, 3 garlic cloves, 2 teaspoons lemon juice, and more.

Yes, Roast Mushrooms and Baby Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Mushrooms and Baby Bean Salad

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