Sauteed shiitake beans and courgette
This sautéed shiitake beans and courgette is perfect for a quick and easy lunch, served on toasted sourdough. Alternatively, add some feta cheese for a vegetarian meal or serve it as a side dish with grilled fish/meat.
Ingredients
Method
- Slice the leek and courgette, then cut each courgette slice into 4 pieces.
- If the mushrooms are big, cut them into bite-sized chunks.
- Heat the oil in a frying pan and gently sauté the leek and courgette for 5 minutes, then add the mushrooms and cook for another 5 minutes.
- Add the stock and lemon juice, then cook for about 8 minutes under cover.
- Add the drained beans and warm through.
- Turn off the heat and add the lemon zest, parsley and minced garlic.
- Serve lukewarm.