Name: Sauteed mushrooms with runner beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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.