WHITE BEAN SALAD WITH SHIITAKE MUSHROOMS
Steps:
- Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
- Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.
MUSHROOM AND WHITE BEAN BULGUR SALAD
See how simple salads can deliver complex, compelling flavors in our Mushroom and White Bean Bulgur Salad. This bulgur salad can be ready in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms; cook 3 min., stirring frequently.
- Spoon into medium bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 13 g, Sugar 0 g, Protein 15 g
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
WHITE BEAN AND MUSHROOM RAGOUT
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep smaller mushrooms whole.
- In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.
BULGUR WITH WILD MUSHROOMS
Steps:
- Soak dried mushrooms in hot water to cover.
- Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
- Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
- Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
- Stir in bulgur and cook over medium heat until bulgur begins to color.
- Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
- To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
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