To accompany our crab cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made from olive oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you! The only modification from the original recipe, found in Fitness Food, was that it called for tarragon vinegar; I substituted champagne vinegar because that’s what we had on hand. We’ll definitely make this again, next time I may keep the mushrooms warm and add them last.

Lisa says:

This salad *rules!* I heart shrooms.

Chris says:

I love the dressing on this, and the roasted shallots are really good.

Lisa says:

Can you believe there are people out there who don’t like mushrooms?

Chris says:

Weren’t you one of them just a few years ago?

Lisa says:

Shut it.

Roast Mushroom & Baby Bean Salad
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1 1/4 lb mushrooms (I used a mix of white and cremini)
2 tbsp olive oil
3 cloves garlic, crushed
2 tbsp lemon juice
6 shallots, root ends trimmed, skin on
1 1/2 tbsp champagne vinegar
2 tsp finely chopped tarragon
1 tbsp finely chopped parsley
7 oz baby green beans, trimmed
2 handfuls arugula

Preheat the oven to 400F. Place the mushrooms in a large roasting pan. Add the oil, garlic, lemon juice, and shallots and toss until coated. Roast for 30 minutes, occasionally spooning over the juices. Remove from the oven and cool to room temperature. Slip the shallots from their skins and discard the skin.
Pour the cooking juices into a large mixing bowl. Add the champagne vinegar, tarragon, and parsley. Mix and season well.
Blanch the beans in boiling salted water for 2 minutes or until just tender. Drain and while still hot, add to the dressing. Allow to cool to room temperature.
Cut the mushrooms into quarters and add to the beans with the shallots and arugula. Toss and serve.

4 Servings