It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
White Bean & Forest Mushroom Salad
Home
Clinics & Programs
ELLICSR Kitchen
White Bean & Forest Mushroom Salad
Page Content
Skill Level
Easy
Preparation Time
5 minutes
Total Time
15 minutes
Servings
4
Cost Per Serving
$1.45
Share this Recipe
Print
Ingredients
Recipe Ingredients
Salad
1 1/2 cups (or 1 14 oz can)
White Beans (cooked or drained and rinsed)
2 cups
Mixed Mushrooms (Shiitake, Cremini, Chantrelle, Portobello, Oyster), sliced
2 cups
Arugula or Endive
2 tsp
Olive Oil
Dressing
1/2
Lemon, juiced
1 tsp
Olive Oil
1/4 cup
Fresh Herbs (choose any variety like oregano, parsley, thyme, rosemary, etc., finely chopped
To Taste
Sea Salt and Freshly Ground Black Pepper
Directions
Cooking Directions
Add mushrooms to a large sauté pan over medium heat and drizzle olive oil over them. Make sure the mushrooms are spread out in a single layer; if they are piled on top of each other they will get soggy. Cook mushrooms until they are soft and golden brown.
In a bowl combine chopped herbs, lemon juice and olive oil to make the dressing.
Add mushrooms, beans and arugula to the bowl with the dressing. Toss well and season to taste.
Nutrition
Image Two
PDF link to nutrition facts table for white bean and forest mushroom salad
Nutrition Facts
Did you know mushrooms may have heart health benefits? Cell and animal studies suggest that naturally occurring chemicals found in mushrooms may help reduce inflammation and damage to the aorta. These chemicals may also improve blood flow.
Fresh green herbs such as thyme and rosemary are rich in antioxidants that help prevent cell damage. Antioxidants may also help prevent inflammation, cancer and signs of aging.
In ancient Greece, students would put sprigs of rosemary in their hair when studying for exams because it was believed to improve memory. They may have been on to something: research suggests that naturally occurring chemicals found in rosemary may help improve the blood flow to the brain, which could improve concentration.