String Bean "Casserole" Salad

Directions

1. 1
   Fill up a large bowl of water and a few handfuls of ice, set aside.
2. 2
   Bring a large pot of water to a rolling boil.
3. 3
   Add a heavy pinch of salt, the green beans, and the bell peppers.
4. 4
   Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.
5. 5
   With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking.
6. 6
   Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
7. 7
   To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt.
8. 8
   Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.
9. 9
   Turn off the heat and let it rest covered for 15 minutes more.
10. 10
    To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl.
11. 11
    Season with some salt and a grind or two of pepper.
12. 12
    Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette.
13. 13
    Toss and serve with fried onions sprinkled over the top.