Cooking ‘Fever’ishly — mushroom and green bean salad with shallots and garlic

2020-01-22 06:00
Mushroom and green bean salad with crispy shallots and garlic.PHOTO: SUPPLIED

Mushroom and green bean salad with crispy shallots and garlic.PHOTO: SUPPLIED

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Serves six


560g extra fine green beans

250g white button mushrooms, sliced

250g portabellini mushrooms, sliced

4 shallots, finely sliced

2 garlic cloves, very finely sliced

1 x 400g tin kidney beans, rinsed & drained

2 Tbsp olive oil

2 Tbsp sherry vinegar

2 Tbsp Dijon mustard

2 Tbsp capers

500ml neutral vegetable oil


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.

Heat vegetable oil to 160°C. Add the shallots and garlic and fry until golden brown. Drain on paper towel and set aside.

In a large saucepan, on high heat, sauté the mushrooms in a drizzle of olive oil until golden brown.

In a large mixing bowl whisk together the olive oil, vinegar and mustard.

Season well. Mix in the capers, kidney beans and green beans.

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

Pair this recipe with Graham Beck Brut MCC.

— Supplied.


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