Pan-fried mushrooms with beans and courgette
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
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Background
This pan-fried mushrooms with beans and courgette can be served as a main meal with rice, couscous, toast or a mash. Alternatively, it goes well with frilled fish or meat in a protein- rich meal.
Ingredients
- 1 red onion
- 2 garlic cloves, minced
- 250g chestnut mushrooms
- 1 tsp chilli flakes
- 1 tsp thyme leaves
- Juice and zest of 1 lemon
- Zest of ½ lemon
- 1 tin white beans
- 1 courgette
- 2 Tbsp chopped parsley
- Apple cider vinegar to serve
Instructions
- Thinly slice the onion and the mushrooms.
- Heat a spoonful of oil in a pan then add the onion. Sauté for 5 minutes, then add the mushrooms, chilli flakes, garlic and thyme leaves. Gently cook for 5 minutes, then add half oft the lemon juice and cook for a couple of minutes.
- Meanwhile, grate the courgette and drain the beans. Add these to the mushrooms, season with salt and pepper. Add the other half of the lemon juice, then sauté, under cover, for 5 minutes.
- Finally add the chopped parsley, then serve with a dah of cider vinegar.
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Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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