Sauteed mushrooms with runner beans
29 Apr 2024
by Dinna
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
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
- 1 Tbsp olive oil
- 1 garlic cloves
- 2 sprig of thyme, leaves only
- 150g chestnut mushrooms
- 100g runner beans
- Zest and juice of ½ lemon
- 50 ml vegetable stock
- Salt and pepper
- Coriander or parsley leaves
Instructions
- 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.
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Categories
- Meal Type: - Budget - Dinner - Everyday - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - French
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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