Sauteed shiitake beans and courgette
14 Nov 2024
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This sautéed shiitake beans and courgette is perfect for a quick and easy lunch, served on toasted sourdough. Alternatively, add some feta cheese for a vegetarian meal or serve it as a side dish with grilled fish/meat.
Ingredients
- 1 Tbsp olive oil
- 1 leek
- 1 courgette
- 120g Shiitake mushrooms
- ½ cup vegetable stock
- 1 small lemon, juiced and zested
- 1 tin cannellini beans, drained
- 1 garlic clove, minced (optional)
- 2 Tbsp chopped Parsley leaves
Instructions
- Slice the leek and courgette, then cut each courgette slice into 4 pieces.
- If the mushrooms are big, cut them into bite-sized chunks.
- Heat the oil in a frying pan and gently sauté the leek and courgette for 5 minutes, then add the mushrooms and cook for another 5 minutes.
- Add the stock and lemon juice, then cook for about 8 minutes under cover.
- Add the drained beans and warm through.
- Turn off the heat and add the lemon zest, parsley and minced garlic.
- Serve lukewarm.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Ingredients: - Beans
- 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 Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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