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Mushroom and Greenbean Salad


  • 250g Button mushrooms - rinsed

  • 200g Green beans - toped and tailed and rinsed

  • 1/4 cup Mirin vinegar

  • 1 Clove roasted garlic

  • 1 TBSP Maple Syrup

  • 1/4 Cup Virgin olive oil

  • Sesame seeds - lightly toasted.

  • Sea salt and black pepper


  1. Pre-head oven to 200 degrees Celsius.

  2. When ready, slice a whole head of unpeeled garlic though the middle and place on a baking tray. Drizzle with olive oil and roast for 30 minutes. You will only use one clove for this recipe but the rest can be used in a multitude of ways. Roasting garlic softens the taste and brings out the natural sweetness while making it easier to digest.

  3. Bring a pot of salted water to the boil and blanche the green beans and mushrooms for a minute.

  4. Remove from the boiling water, drain and set aside.

  5. In a small bowl, whisk the Mirin vinegar, syrup olive oil, salt and pepper and one clove crushed, roasted garlic.

  6. Slice the green beans lengthways.

  7. Toss the dressing over the beans and mushrooms.

  8. Sprinkle with lightly toasted sesame seeds and serve immediately.

Note: Mirin is a rice wine vinegar that is less sour than other vinegars. If you can’t get Mirin use a regular white wine vinegar. Both are widely available.


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