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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).
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tbs olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp oregano
  • 150 g chestnut mushrooms
  • 1 small red Romano pepper
  • 1 lemon zested and juiced
  • Salt and pepper
  • 100 g broad beans
  • Chili flakes optional
  • To serve: chopped fresh parsley

Method
 

  1. Thinly slice the onion and garlic, then chop the mushrooms and red pepper.
  2. 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.
  3. Add the oregano and chilli flakes, if used. Stir for a minute.
  4. 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.
  5. Stir in the lemon zest, then serve with chopped parsley leaves scattered on top.