White Bean Salad With Shiitake Mushrooms Recipes

WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON

White Bean Salad with Grilled Shiitake, Shallots and Smoked Sturgeon image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound of cooked fresh cranberry beans
3 shallots, small dice
1 teaspoon of mustard
2 ounces olive oil
8 large shiitake caps
4 ounces of smoked sturgeon, small dice
1 spring of Italian parsley, cleaned, dried, and chopped fine
1 tablespoon of sherry vinegar

Steps:

Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.

WHITE BEAN SALAD

White Bean Salad image

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

Steps:

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS

Spinach Salad with Seared Shiitake Mushrooms image

Shiitakes, which are sold in my supermarket along with cremini and button mushrooms, are powerhouse mushrooms. Along with the B-vitamins and minerals that all mushrooms contain, the shiitake contains all 8 amino acids, unusual for a plant, and the essential fatty acid linoleic acid, as well as an immune-boosting chemical component called lentinan. When you pan-cook them over high heat, as you do here, the flavor is very intense, because of the natural msg that all mushrooms contain.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1 tablespoon red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)
6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
1 teaspoon canola oil
Salt to taste
1 6- or 7-ounce package baby spinach, rinsed and dried
1 celery stalk, preferably from the inner heart of the celery, sliced very thin
1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted
1 ounce crumbled goat cheese

Steps:

Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams

WHITE BEAN SALAD

White Bean Salad image

Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.-Jane Rossen, Binghamton, New York

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

2 cups dried great northern beans
1 medium cucumber, chopped
1 large onion, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup minced fresh parsley
6 tablespoons olive oil
6 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 216 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 8g fiber), Protein 9g protein.

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