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Roast Mushrooms and Baby Bean Salad

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“eat is all by itself or as a side dish. Filled with good fats, fiber, antioxidants and potassium.”

Ingredients Nutrition


  1. Preheat oven to 200°C (400°F).
  2. Place the mushrooms in a single layer in a large roasting pan. Add oil, garlic, lemon juice and shallots and gently toss until coated.
  3. Roast for 30 minutes, occasionally spooning over the juices.
  4. Remove from oven and cool to room temperature Slip shallots from skin and discard the skin.
  5. Pour the cooking juices into a large bowl. Add the tarragon vinegar, tarragon and parsley, mix and season well.
  6. Blanch beans in boiling water for 2 minutes or so. Drain and add dressing while still hot.
  7. Cut the mushrooms into quarters or eights if large, and add to the beans with the shallots and rocker. Gently toss together and serve on a platter or make 4 individual servings.

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