Sauteed mushrooms and broad beans
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).
Ingredients
Method
- Thinly slice the onion and garlic, then chop the mushrooms and red pepper.
- 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.
- Add the oregano and chilli flakes, if used. Stir for a minute.
- 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.
- Stir in the lemon zest, then serve with chopped parsley leaves scattered on top.