Sauteed mushrooms and broad beans

Published on 16 Jun 2024 | In French | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:15 Minutes
- Difficulty Level

Background

These sautéed mushrooms and broad beans are ready within 20 minutes. You can serve this zesty dish on a piece of toast or in pitta bread, as a vegan meal – or on the side of grilled/fried steak, chicken, lamb or pork. Depending on your main dish, you can add some mustard or Harissa to the cooking (with the lemon juice).

Recipe Rating

(0 /5)
(0 Rating)

Combination, Dairy Free, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Low Carb, Low Cholestrol, Low Fat, Low GI, Nut Free, Sugar Free, Vegan

The Recipe

Ingredients

1 tbs olive oil
1 red onion
2 cloves of garlic
1 tsp oregano
150g chestnut mushrooms
1 small red Romano pepper
1 lemon, zested and juiced
Salt and pepper
100g broad beans
Chili flakes, optional
To serve: chopped fresh parsley

Instructions

1. Thinly slice the onion and garlic, then chop the mushrooms and red pepper.
2. Heat the oil in a frying pan and gently sauté the onion for 5 minutes until soft, then add the garlic, red pepper and mushroom pieces.
3. Add the oregano and chilli flakes, if used. Stir for a minute.
4. Add the lemon juice and a drop of water. Season with salt and pepper. Put a lid on and cook, over low heat, for 5 minutes. Add the broad beans and cook for another 5-8 minutes, until the beans are tender.
5. Stir in the lemon zest, then serve with chopped parsley leaves scattered on top.