Roast Mushrooms And Baby Bean Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 600 g field mushrooms
• 2 teaspoons olive oil
• 3 garlic cloves
• 2 teaspoons lemon juice
• 6 french shallots, root end trimmed skin left on
• 1 1/2 teaspoons tarragon vinegar (use wine vinegar if you cant find)
• 2 teaspoons tarragon
• 1 teaspoon flat leaf parsley, finely chopped
• 200 g baby green beans
• rocket

Recipe

• 1 preheat oven to 200°c (400°f).
• 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 roast for 30 minutes, occasionally spooning over the juices.
• 4 remove from oven and cool to room temperature slip shallots from skin and discard the skin.
• 5 pour the cooking juices into a large bowl. add the tarragon vinegar, tarragon and parsley, mix and season well.
• 6 blanch beans in boiling water for 2 minutes or so. drain and add dressing while still hot.
• 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.