Tested till perfect Green Beans and Mushrooms
Green Beans and Mushrooms
Photography by Matthew Kimura

Green Beans and Mushrooms

The longer this quick-and-easy salad stands, the more flavour the beans absorb. For best results, make it a day ahead and serve at room temperature.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-1/4 lb 1-1/4lbgreen beangreen beans, trimmed
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 2 2shallotshallots, halved and sliced
  • 2 2garlic clovegarlic cloves, thinly sliced
  • 1 lb 1lbcremini mushrooms, quartered
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspwhite wine vinegar
To change the number of servings, enter the number, then press "calculate". or reset


In large pot of boiling salted water, blanch green beans until tender-crisp, about 4 minutes. Drain and cool under cold water; drain again and place in bowl.

In skillet, heat oil over medium heat; cook shallots and garlic for 30 seconds. Add mushrooms, salt and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes. Remove from heat; add vinegar.

Toss mushroom mixture with beans. Let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)

Nutritional Information Per serving: about

cal 173 pro 6g total fat 10g sat. fat 1g
carb 17g fibre 7g chol 0mg sodium 284mg
potassium 373mg

% RDI:

calcium 4 iron 12 vit C 2 folate 23
All rights reserved. Transcontinental Media G.P. © 2015