Green Bean And Mushroom Salad Recipes

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Steps:

• Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
• Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
• Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
• Wash and dry the mushrooms and slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
• In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
• Serve.

Steps:

• For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
• For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
• To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

Steps:

• For salad:.
• Cook green beans in boiling water just til they turn bright green, rinse immediately under cold water, drain well.
• Place green beans, and rest of salad ingredients into large salad bowl and toss with salt and pepper to taste.
• Add lettuce and olive dressing, toss well.
• For dressing:.
• Process everything but oils in food processor or blender til blended.
• Slowly add oils, process til smooth.
• Makes about 1 cup dressing.

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

Steps:

• Boil green beans and shallots in water with season salt until green beans are crisp tender.
• Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat.
• Drain green beans, add the garlic, peppers and mushrooms.
• Add margarine/butter and gently toss.
• Serve.

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside. , In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender., Place in a serving dish. Top with onions, cheese, almonds and basil.

Steps:

• Boil the beans in salted water for 5-7 mins, then drain and submerge in a bowl of iced water. Pat dry with a tea towel and tip into a bowl with the mushrooms and chives.
• Put the rest of the ingredients into a small jar and shake well. Pour over the beans and toss gently. Pack in a covered container and refrigerate.

Steps:

• Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
• Set aside 2 tblsp dressing to add later.
• Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
• Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
• Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
• Preheat barbecue plate on high.
• Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
• Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
• Add the reserved dressing, mushrooms, salt and pepper and toss to combine.

Steps:

• Wash, trim and steam green beans over hot water, 5 to 7 minutes.
• Wash, trim and slice mushrooms.
• Whisk oil, stock and vinegar in serving bowl; add mushrooms.
• When green beans are cooked, drain stir into bowl and season with salt and pepper.

Steps:

• Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
• Bring enough water to a boil to cover the beans when they are added. Add salt.
• Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
• Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
• Finely chop the egg and add it to the bowl.
• Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
• To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.

Steps:

• Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
• Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
• Wash, trim and thinly slice scallions. Pit olives.
• Whisk oil, vinegar and mustard in a large bowl.
• When green beans and mushrooms are cooked, drain.
• Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.