Sauteed mushrooms with runner beans
These sautéed mushrooms with runner beans go well with most grilled/pan-fried/roasted meat and fish. This side dish is zesty so ideal for Spring and Summer meals. For a more zingy version, add a couple pinches of chilli flakes or cayenne to the mushrooms.
Ingredients
Method
- Finely chop the garlic cloves.
- Using a bean slicer, shred the runner beans into long strings, then cut them in half.
- Slice the mushrooms.
- Heat the oil a frying pan and add the mushrooms, garlic and thyme leaves. Put a lid on and gently sauté for about 6-8 minutes, until soft. If the mushrooms are not releasing enough liquid, add a splash of water. Add the stock and the runner beans.
- Bring to the boil, cover and cook for about 5 minutes, until the beans are tender.
- Add the lemon juice. Season with salt and pepper, and sprinkle with the lemon zest and fresh parsley leaves.