Sauteed mushrooms with runner beans
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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