Best 5 Wild Mushroom And Green Bean Salad With Goat Cheese Recipes

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Indulge in a symphony of flavors with our delectable Wild Mushroom and Green Bean Salad with Goat Cheese. This vibrant dish showcases the earthy umami of wild mushrooms, the crisp tenderness of green beans, and the tangy creaminess of goat cheese. Tossed in a zesty vinaigrette dressing, this salad is a delightful balance of textures and flavors that will tantalize your taste buds. Accompanying this main recipe are three additional culinary creations that utilize wild mushrooms: a hearty Wild Mushroom Risotto, a savory Wild Mushroom and Sausage Stuffed Shells, and a comforting Wild Mushroom and Barley Soup. These diverse recipes offer a range of options to satisfy every palate, from hearty main courses to cozy soups, ensuring a delightful culinary journey.

Let's cook with our recipes!

GREEN BEAN AND MUSHROOM SALAD



Green Bean and Mushroom Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds haricots verts or tender green beans
4 tablespoons extra-virgin olive oil
Kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms, very thinly sliced
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
  • Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
  • Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
  • Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE



Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée image

Categories     Salad     Mushroom     Onion     Goat Cheese     Beet     Summer

Yield Makes 4 servings

Number Of Ingredients 29

For the onion purée:
1 tablespoon olive oil
5 cipollini onions, peeled and cut into quarters
1/2 medium shallot, minced
Salt
5 tablespoons heavy cream
For the mushrooms:
3 tablespoons walnut oil
2 ounces fresh chanterelle mushrooms, cleaned and trimmed
2 ounces fresh black trumpet mushrooms, cleaned and trimmed
2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
4 sprigs fresh sage
Salt
For the roasted beets:
8 medium red beets, trimmed and scrubbed
8 medium golden beets, trimmed and scrubbed
1/4 cup olive oil
Zest and juice of 1 Meyer lemon
2 tablespoons minced fresh chives
Salt
For the pumpkin seeds:
1/4 cup pumpkin seeds
2 tablespoons walnut oil
Salt
For the English peas:
20 English peas, shelled
Salt
To serve:
1/4 cup goat cheese

Steps:

  • Make the onion purée:
  • In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
  • Make the mushrooms:
  • In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
  • Roast the beets:
  • Preheat the oven to 425°F.
  • Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
  • Toast the pumpkin seeds:
  • Preheat the oven to 375°F.
  • Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
  • Cook the peas:
  • Fill a large bowl with ice water.
  • In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
  • To serve:
  • In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

GREEN BEANS WITH MUSHROOM AND SHALLOTS



Green Beans with Mushroom and Shallots image

Provided by Ellie Krieger

Categories     side-dish

Time 31m

Yield 6 servings, serving size 1/2 cup

Number Of Ingredients 6

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Steps:

  • Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
  • While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL



Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 12

8 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil, recipe follows
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
  • Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
  • Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

Tips:

  • Choose the right mushrooms: Use a variety of wild mushrooms for the best flavor. Some good options include chanterelles, shiitake, and oyster mushrooms. If using dried mushrooms, be sure to rehydrate them before cooking.
  • Cook the mushrooms properly: Sauté the mushrooms in butter or olive oil until they are golden brown and tender. Do not overcrowd the pan, or the mushrooms will steam instead of brown.
  • Use fresh green beans: Fresh green beans are best for this salad. If using frozen green beans, be sure to thaw them before cooking.
  • Blanch the green beans: Blanching the green beans helps to preserve their color and crunch. To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
  • Make the vinaigrette dressing: The vinaigrette dressing is simple to make and adds a delicious flavor to the salad. To make the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  • Assemble the salad: To assemble the salad, combine the cooked mushrooms, blanched green beans, arugula, and goat cheese in a large bowl. Drizzle with the vinaigrette dressing and toss to coat. Serve immediately.

Conclusion:

This wild mushroom and green bean salad with goat cheese is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is sure to be a hit at your next gathering. So next time you are looking for a new recipe to try, give this salad a try. You won't be disappointed!

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