Go Back

Pan-fried mushroom with broad beans

This pan-fried mushroom with broad beans can be served as a main dish on a piece of toast, as a side dish with grilled fish or chicken or as part of a tapas menu. It’s very easy to make, vegan, low-carb, and gluten-free too!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g button mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 1 tomatoes chopped
  • 100 g broad beans defrosted
  • Salt & pepper
  • 1 Tbsp sherry vinegar
  • Juice of 1 lemon
  • 2 Tbsp chopped parsley

Method
 

  1. Cut the mushrooms in half - the bigger ones into slices.
  2. Thinly slice the onion and mince the garlic.
  3. Heat the oil in a frying pan and gently sauté the onion until soft. Add the garlic, mushrooms, chilli and paprika, then put the lid on.
  4. Cook for about 5 minutes or until the mushrooms have released some liquid. Add the tomatoes, season to taste, then cook for another 5 minutes (under cover).
  5. Add the broad beans, lemon juice and vinegar, put the lid on and cook for another 5 minutes.
  6. When the sauce has reduced, stir in the parsley and serve.