Wild Mushroom and Bean Salad
Earthy, vibrant, and packed with flavor, this Wild Mushroom and Bean Salad is a celebration of seasonal ingredients and wholesome goodness. Featuring a medley of sautéed wild mushrooms like shiitake, oyster, or chanterelles, tender cannellini beans, and crisp green beans, this salad brings together diverse textures and hearty flavors. Dressed with a zesty lemon vinaigrette infused with Dijon mustard and a touch of honey, every bite is a delightful balance of tanginess and natural sweetness. Perfect as a light main course or a stunning side dish, this salad is quick to prepare, taking just 25 minutes from start to finish. Serve it over mixed greens for an added crunch, and enjoy it warm or at room temperature—a versatile dish that’s ideal for weeknight dinners or entertaining guests. Whether you’re a fan of foraged flavors or looking for a protein-packed vegetarian option, this wild mushroom and bean salad is your go-to recipe.
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Recipe Information
Ingredients
- 300 g wild mushrooms (such as shiitake, oyster, or chanterelles)
- 3 tbsp olive oil
- 2 pcs garlic cloves (minced)
- 400 g cooked cannellini beans (rinsed and drained)
- 200 g cooked green beans (trimmed and blanched)
- 1 pcs red onion (thinly sliced)
- 30 g flat-leaf parsley (chopped)
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 100 g mixed salad greens (optional, for serving)
Instructions
Clean the wild mushrooms by wiping them gently with a damp paper towel. Trim the stems if necessary and slice larger mushrooms into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the wild mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and tender. Season with a pinch of salt and pepper, then set aside to cool slightly.
In a large mixing bowl, combine the cooked cannellini beans, blanched green beans, and sliced red onion.
In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, honey, the remaining 1 tablespoon of olive oil, and 1 teaspoon of salt. Season with freshly ground black pepper to taste.
Pour the vinaigrette over the beans and toss to combine. Add the sautéed mushrooms and gently fold them in.
Sprinkle the chopped parsley over the salad and toss lightly. Adjust seasoning with more salt or pepper if needed.
If desired, serve over a bed of mixed salad greens for added texture. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
