Wild Mushroom, Beetroot & Green Bean Salad

Serves 4. Preparation and Cooking 30-45mins

 

wildmushroomgreenbean

20 gms Dried Wild Blend
1 1/2 cup hot water
2 Beetroot
6 tbs oilve oil
Sea Salt and cracked pepper
150 gms Green beans, topped and tailed
50 gms hazelnuts
100 gms Swiss button mushrooms, halved
1 bunch watercress
1 tsp good qaulity red wine vinegar

Heat an oven to 180 degrees celcius. Rub the beetroot with 2 tbs olive oil and wrap in foil, with some seaoning. Place in middle and roast until a skewer will penetrate easily, roughly 45 mins to 1 hour depending on the size of the beetroot. Meanwhile soak the dried mushrooms in the hot water for 15- 20 mins to rehydrate. Strain and reserve the liquid. Heat a saucepan of salted water to the boil and blanch the beans for 4 mins, running under cold water once strained. Heat a frying pan on a medium to high heat, sautee both the rehydrated mushrooms and the buttons with some seasoning until all the liquid has evaproated and there is a frying sound. Roast the hazelnuts in the oven for 5 mins. Rub the skins off in a tea towel, while still warm and roughly chop. Reduce the strained mushroom stock until half remains and add the vinegar and remaining olive oil, adjust seaoning. Pick the large stems off the watercress and wash the leaves. Once the beetroot has cooled enough to touch remove the skin by rubbing the outside of the beetroot, recommend using latex gloves for this task. Cut the beetroot into eighths and toss together with the other ingredients. Use the mushroom vinaigrette to dress the salad and adjust seasoning. Notes: Excellent garnish for Steak, Chicken, Snapper or Venison

Gourmet Options:

Use Black Garlic and wild mushroom salt. Use Truffle oil for dressing

Ingredients

20 gms Dried Wild Blend
1 1/2 cup hot water
2 Beetroot
6 tbs oilve oil
Sea Salt and cracked pepper
150 gms Green beans, topped and tailed
50 gms hazelnuts
100 gms Swiss button mushrooms, halved
1 bunch watercress
1 tsp good qaulity red wine vinegar


Instructions

Heat an oven to 180 degrees celcius. Rub the beetroot with 2 tbs olive oil and wrap in foil, with some seaoning. Place in middle and roast until a skewer will penetrate easily, roughly 45 mins to 1 hour depending on the size of the beetroot. Meanwhile soak the dried mushrooms in the hot water for 15- 20 mins to rehydrate. Strain and reserve the liquid. Heat a saucepan of salted water to the boil and blanch the beans for 4 mins, running under cold water once strained. Heat a frying pan on a medium to high heat, sautee both the rehydrated mushrooms and the buttons with some seasoning until all the liquid has evaproated and there is a frying sound. Roast the hazelnuts in the oven for 5 mins. Rub the skins off in a tea towel, while still warm and roughly chop. Reduce the strained mushroom stock until half remains and add the vinegar and remaining olive oil, adjust seaoning. Pick the large stems off the watercress and wash the leaves. Once the beetroot has cooled enough to touch remove the skin by rubbing the outside of the beetroot, recommend using latex gloves for this task. Cut the beetroot into eighths and toss together with the other ingredients. Use the mushroom vinaigrette to dress the salad and adjust seasoning. Notes: Excellent garnish for Steak, Chicken, Snapper or Venison


Cooking Tips

Gourmet Options:

Use Black Garlic and wild mushroom salt. Use Truffle oil for dressing