String Bean And Mushroom Salad Recipes

CREAMY STRING BEANS AND MUSHROOMS

Steps:

• Rinse the string beans in cold water, then snip off both ends and discard.
• To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
• Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
• When done, drain well and set aside.
• In the same frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
• Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
• Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
• Serve immediately with your dinner meal.
• Small nugget potatoes boiled with some mint leaves are an excellent side dish.
• Use beans that are 4 to 5 inches long.

GREEN BEAN AND MUSHROOM SALAD

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.

STRING BEAN CASSEROLE SALAD

Steps:

• Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
• To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
• Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.

GREEN BEAN AND MUSHROOM SALAD

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 tbls olive oil and 1 1/2 tsp salt.
• Cool, uncovered.
• Finely grate 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 tbls salt.
• Set aside.
• Toast the walnuts in a dry skillet over med heat until golden and fragrant.
• Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
• Remove from the heat and cool.
• Add the remaining 1 tbls 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.

GREEN BEAN AND MUSHROOM SALAD

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.

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

STRING BEAN AND MUSHROOM SALAD

Steps:

• In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
• Wash and dry the mushrooms, then slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
• In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.