Warm Green Bean And Mushroom Salad Recipes

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WARM MUSHROOM SALAD

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



Warm Mushroom Salad image

Steps:

  • Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
  • Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

WARM GREEN BEAN AND MUSHROOM SALAD

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 7



Warm Green Bean and Mushroom Salad image

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.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 183 milligrams, Sugar 9 grams

8 ounces green beans
8 ounces mushrooms
1 teaspoon olive oil
2 tablespoons chicken stock
2 tablespoons balsamic vinegar
1/8 teaspoon salt
Freshly ground black pepper to taste

GREEN BEAN AND MUSHROOM SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 8 servings

Number Of Ingredients 10



Green Bean and Mushroom Salad image

Steps:

  • Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
  • Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
  • Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
  • Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

1 1/2 pounds haricots verts or tender green beans
4 tablespoons extra-virgin olive oil
Kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms, very thinly sliced
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper

GREEN BEANS & MUSHROOMS WITH TANGY SOY DRESSING

A dress-ahead tangy salad that retains its good looks

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 20m

Number Of Ingredients 9



Green beans & mushrooms with tangy soy dressing image

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.

Nutrition Facts : Calories 112 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.26 milligram of sodium

300g French green beans , trimmed
100g small white mushroom , halved
20g pack chives , chopped
5 tbsp soy sauce
1 tbsp grated fresh root ginger
1 tbsp honey
1 garlic clove , crushed with a knife
2 tbsp lemon juice
5 tbsp extra-virgin olive oil

GREEN BEAN SALAD WITH MUSHROOMS

Provided by Pierre Franey

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 10



Green Bean Salad With Mushrooms image

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 544 milligrams, Sugar 5 grams

1 pound green beans
Salt to taste if desired
1 2-ounce tin flat fillets of anchovies
1 hard-cooked egg, peeled
1/4 pound fresh mushrooms, preferably small or medium-size
Juice of 1/2 lemon
3 tablespoons red-wine vinegar
1/3 cup olive oil
Freshly ground pepper to taste
1/4 cup finely chopped parsley

GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD

Provided by Marian Burros

Categories     salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 9



Green Bean, Mushroom, Pepper and Olive Salad image

Steps:

  • Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
  • Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
  • Rinse peppers if they come from a can or jar, and cut into thin strips.
  • Wash, trim and thinly slice the green onions. Pit the olives.
  • Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
  • When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 12 grams, TransFat 0 grams

8 ounces green beans
8 ounces white mushrooms
2 whole roasted red peppers
2 green onions
5 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices country bread

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7



Green Bean, Mushroom And Olive Salad image

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.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

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