Pan-fried mushroom with broad beans
This pan-fried mushroom with broad beans can be served as a main dish on a piece of toast, as a side dish with grilled fish or chicken or as part of a tapas menu. It’s very easy to make, vegan, low-carb, and gluten-free too!
Ingredients
Method
- Cut the mushrooms in half – the bigger ones into slices.
- Thinly slice the onion and mince the garlic.
- Heat the oil in a frying pan and gently sauté the onion until soft. Add the garlic, mushrooms, chilli and paprika, then put the lid on.
- Cook for about 5 minutes or until the mushrooms have released some liquid. Add the tomatoes, season to taste, then cook for another 5 minutes (under cover).
- Add the broad beans, lemon juice and vinegar, put the lid on and cook for another 5 minutes.
- When the sauce has reduced, stir in the parsley and serve.