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Pan-fried mushrooms with beans and courgette

This pan-fried mushrooms with beans and courgette can be served as a main meal with rice, couscous, toast or a mash. Alternatively, it goes well with frilled fish or meat in a protein- rich meal.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 garlic cloves minced
  • 250 g chestnut mushrooms
  • 1 tsp chilli flakes
  • 1 tsp thyme leaves
  • Juice and zest of 1 lemon
  • Zest of ½ lemon
  • 1 tin white beans
  • 1 courgette
  • 2 Tbsp chopped parsley
  • Apple cider vinegar to serve

Method
 

  1. Thinly slice the onion and the mushrooms.
  2. Heat a spoonful of oil in a pan then add the onion. Sauté for 5 minutes, then add the mushrooms, chilli flakes, garlic and thyme leaves. Gently cook for 5 minutes, then add half oft the lemon juice and cook for a couple of minutes.
  3. Meanwhile, grate the courgette and drain the beans. Add these to the mushrooms, season with salt and pepper. Add the other half of the lemon juice, then sauté, under cover, for 5 minutes.
  4. Finally add the chopped parsley, then serve with a dah of cider vinegar.