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    You are in: Home / Recipes / Roast Mushrooms and Baby Bean Salad Recipe
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    Roast Mushrooms and Baby Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Lani D's Note:

    eat is all by itself or as a side dish. Filled with good fats, fiber, antioxidants and potassium.

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    Units: US | Metric


    1. 1
      Preheat oven to 200°C (400°F).
    2. 2
      Place the mushrooms in a single layer in a large roasting pan. Add oil, garlic, lemon juice and shallots and gently toss until coated.
    3. 3
      Roast for 30 minutes, occasionally spooning over the juices.
    4. 4
      Remove from oven and cool to room temperature Slip shallots from skin and discard the skin.
    5. 5
      Pour the cooking juices into a large bowl. Add the tarragon vinegar, tarragon and parsley, mix and season well.
    6. 6
      Blanch beans in boiling water for 2 minutes or so. Drain and add dressing while still hot.
    7. 7
      Cut the mushrooms into quarters or eights if large, and add to the beans with the shallots and rocker. Gently toss together and serve on a platter or make 4 individual servings.

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    Nutritional Facts for Roast Mushrooms and Baby Bean Salad

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 98.2
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 15.5 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 3.5 g
    Sugars 3.3 g
    Protein 6.7 g

    The following items or measurements are not included:

    tarragon vinegar

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