Serves sixINGREDIENTS:560g extra fine green beans250g white button mushrooms, sliced250g portabellini mushrooms, sliced4 shallots, finely sliced2 garlic cloves, very finely sliced1 x 400g tin kidney beans, rinsed & drained2 Tbsp olive oil2 Tbsp sherry vinegar2 Tbsp Dijon mustard 2 Tbsp capers500ml neutral vegetable oilMETHOD: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.