Mushroom-Potato Salad with White Beans

Mushroom-Potato Salad with White Beans Recipe | Vegetarian Food

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Mushroom-Potato Salad with White Beans is a delicious and hearty dish that is perfect for a light lunch or as a side dish for dinner. The combination of earthy mushrooms, creamy potatoes, and protein-packed white beans makes for a satisfying and flavorful salad.

History

This recipe is a modern twist on traditional potato salad, incorporating mushrooms and white beans for added texture and flavor. It is a versatile dish that can be served warm or cold, making it perfect for any season.

Ingredients

1 lb (454 g) small white or yukon gold potatoes, quartered
8 oz (227 g) mushrooms, preferably cremini, quartered
2 tbsp olive oil, preferably extra-virgin
0.25 tsp salt
0.25 tsp freshly ground pepper
4 oz (113 g) jar roasted red bell peppers in water, drained and chopped
2 small cloves garlic, very thinly sliced
1 tbsp cider vinegar
1 cup canned cannellini (white kidney) beans, rinsed and drained
0.25 cup chopped fresh basil

How to prepare

In a medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, then reduce heat and simmer until tender, about 12 minutes. Drain well and transfer to a large bowl. Set aside.
Meanwhile, preheat the broiler. In a medium bowl, toss mushrooms with 1 tbsp of oil, 0.13 tsp of salt, and 0.13 tsp of ground pepper. Place the mushrooms on a broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.
In a small saucepan, combine pepper strips, garlic, and the remaining 1 tbsp of oil. Cook gently over medium-low heat, stirring, for 5 minutes. Remove from heat and stir in vinegar, the remaining 0.13 tsp of salt, and the remaining 0.13 tsp of pepper.
Add the red pepper mixture to the potatoes along with the broiled mushrooms, beans, and basil. Toss gently to blend and serve.

Variations

Add diced tomatoes or cucumbers for a fresh and colorful twist.
Substitute other types of beans, such as chickpeas or black beans, for the white beans.
Top the salad with crumbled feta or goat cheese for added creaminess and tanginess.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but still firm, as they will continue to cook slightly when mixed with the other ingredients.

- Roasting the mushrooms under the broiler adds a depth of flavor and a nice charred texture to the salad.

- The garlic and red pepper mixture adds a tangy and slightly spicy kick to the salad, so adjust the amount of garlic and vinegar to suit your taste.

Serving Suggestions

This salad can be served on its own as a light lunch or as a side dish with grilled chicken or fish. It also pairs well with a simple green salad or crusty bread.

Cooking Techniques

Boiling the potatoes until tender ensures that they are cooked through and ready to absorb the flavors of the other ingredients.

- Broiling the mushrooms adds a nice charred flavor and texture to the salad.

- Gently cooking the garlic and red pepper mixture infuses the oil with flavor and creates a tangy dressing for the salad.

Ingredient Substitutions

Use any type of mushrooms you prefer, such as button mushrooms or shiitake mushrooms.

- Substitute red wine vinegar or balsamic vinegar for the cider vinegar.

- Use any fresh herbs you have on hand, such as parsley or cilantro, in place of the basil.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to meld together, making it even more delicious.

Presentation Ideas

Serve this Mushroom-Potato Salad with White Beans in a large bowl or on a platter, garnished with fresh basil leaves or a sprinkle of red pepper flakes. It makes a beautiful and colorful addition to any table.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes nicely with a light beer or sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftovers of this salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through, or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this Mushroom-Potato Salad with White Beans contains approximately 250 calories, making it a light and healthy option for a meal or side dish.

Carbohydrates

This Mushroom-Potato Salad with White Beans is a good source of carbohydrates, with the potatoes and white beans providing energy and fiber to keep you feeling full and satisfied.

Fats

The olive oil in this recipe provides heart-healthy fats that are essential for overall health and well-being. It also adds a rich and savory flavor to the salad.

Proteins

White beans are a great source of plant-based protein, making this salad a nutritious and filling option for vegetarians and vegans. The mushrooms also add a small amount of protein to the dish.

Vitamins and minerals

This salad is packed with vitamins and minerals, including vitamin C from the red peppers, potassium from the potatoes, and iron from the white beans. The garlic and basil also provide antioxidants and other beneficial nutrients.

Alergens

This recipe contains garlic and olive oil, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Mushroom-Potato Salad with White Beans is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy option for a light meal or side dish.

Summary

This Mushroom-Potato Salad with White Beans is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and wholesome ingredients, it is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the woods. Margaret was known for her delicious home-cooked meals, and that day she had prepared a unique dish that caught my attention - Mushroom-Potato Salad with White Beans.

As I sat at her table, savoring each bite of the flavorful salad, I couldn't help but ask her for the recipe. Margaret chuckled and said, "Oh, this old thing? It's just a little something I picked up from a friend of mine who used to live in France. Would you like me to write it down for you?"

I eagerly nodded, and Margaret quickly scribbled down the ingredients and instructions on a piece of paper. I thanked her profusely and tucked the recipe safely into my purse, knowing that I would be making this dish for years to come.

When I returned home, I wasted no time in gathering the necessary ingredients and getting to work in the kitchen. The recipe called for fresh mushrooms, tender potatoes, creamy white beans, and a tangy vinaigrette dressing made with olive oil, white wine vinegar, and a hint of Dijon mustard.

As the salad came together, I could already tell that it was going to be a hit. The earthy mushrooms paired perfectly with the hearty potatoes and beans, creating a dish that was both satisfying and full of flavor. I took a small taste and smiled, knowing that I had discovered a new favorite recipe.

Over the years, I have made this Mushroom-Potato Salad with White Beans countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a handful of fresh herbs from my garden, or a sprinkle of Parmesan cheese for extra richness. Other times, I swap out the white beans for chickpeas or black beans, depending on what I have on hand.

No matter how I choose to make it, this salad always brings back fond memories of that summer day at Margaret's cottage. It reminds me of the joy of discovering new recipes and the pleasure of sharing them with friends and family.

Now, as I sit at my own kitchen table, preparing this dish once again, I can't help but feel grateful for the friendships and experiences that have enriched my life. Cooking has always been a passion of mine, and I am so fortunate to have learned from so many talented cooks along the way.

As I take a bite of the finished salad, I am transported back to that first taste at Margaret's table. The flavors are just as delicious as I remember, and I am filled with a sense of contentment and satisfaction.

I make a mental note to share this recipe with my grandchildren, hoping that they will continue the tradition of cooking and sharing meals with loved ones. After all, food has a way of bringing people together and creating lasting memories that warm the heart for years to come.

So here's to good friends, delicious recipes, and the joy of discovering something new. May we always find inspiration in the kitchen and never stop sharing our love of food with those we hold dear. Cheers to the Mushroom-Potato Salad with White Beans - a recipe that will always hold a special place in my heart.