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Oyster Mushroom, Green Bean and Treviso Salad

A bowl filled with a Treviso radicchio, green beans & oyster mushroom salad

PC Oyster Mushrooms

Oyster Mushroom, Green Bean and Treviso Salad

Treviso lettuce is a mild variety of radicchio with long leaves like romaine. Like regular radicchio...

Treviso lettuce is a mild variety of radicchio with long leaves like romaine. Like regular radicchio, it is sturdy so doesn’t wilt easily in your salads. Add a hunk of crusty bread to turn this into a main course.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 40 mins
  • Serves: 3
  • Dish Type: American, Canadian, Vegetarian
  • Season: Spring
  • Course: Side
  • Main Ingredient: Mushrooms
  • Amount Per Serving

    % Daily Value

  • Calories

    260 cal

  • Total Fat

    21 g

  • Sodium

    1010 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    3 g

  • Protein

    8 g

Oyster Mushroom, Green Bean and Treviso Salad

A bowl filled with a Treviso radicchio, green beans & oyster mushroom salad

PC Oyster Mushrooms

  • Amount Per Serving

    % Daily Value

  • Calories

    260 cal

  • Total Fat

    21 g

  • Sodium

    1010 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    3 g

  • Protein

    8 g

How to make

Ingredients

  • 4 slices

    Bacon
  • 8 oz (250 g)

    Green beans, trimmed
  • 3 tbsp (45 mL)

    Canola oil
  • 1 pkg (100 g)

    PC® Oyster Whole Mushrooms
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1 tbsp (15 mL)

    Minced shallots
  • 1-1/2 tsp (7 mL)

    Dijon mustard
  • 1 tbsp (15 mL)

    Red wine or sherry vinegar
  • 2 cups (500 mL)

    Roughly chopped treviso or radicchio lettuce
  • 2 tbsp (25 mL)

    Thinly sliced fresh Italian parsley
  • 2 tbsp (25 mL)

    PC Blue Cheese crumbled

How to make

  • Step 1

    Place bacon in frying pan; cook over medium-high heat for 8 to 10 minutes, turning once halfway, or until crispy. Drain on paper towel; chop roughly.

  • Step 2

    In large pot of boiling salted water, cook green beans for 4 to 5 minutes or until tender-crisp. Drain and immediately plunge into a bowl of ice water; drain again.

  • Step 3

    Meanwhile, in large nonstick frying pan, heat 1 tbsp (15 mL) of the canola oil over medium-high heat. Add mushrooms; cook for 2 to 3 minutes or until cooked through and golden. Season with half of the salt and pepper. Remove from heat; let cool 5 minutes.

  • Step 4

    In small bowl, whisk together shallots, Dijon and vinegar. Slowly drizzle in remaining 2 tbsp (25 mL) canola oil while whisking continuously to emulsify dressing.

  • Step 5

    In large bowl, combine mushroom mixture, green beans, bacon, treviso, parsley and blue cheese. Sprinkle with remaining salt and pepper; toss gently with dressing. Divide among three salad bowls.

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