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Sauteed mushrooms with runner beans

These sautéed mushrooms with runner beans go well with most grilled/pan-fried/roasted meat and fish. This side dish is zesty so ideal for Spring  and Summer meals. For  a more zingy version, add a couple pinches of chilli flakes or cayenne to the mushrooms.  
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 garlic cloves
  • 2 sprig of thyme leaves only
  • 150 g chestnut mushrooms
  • 100 g runner beans
  • Zest and juice of ½ lemon
  • 50 ml vegetable stock
  • Salt and pepper
  • Coriander or parsley leaves

Method
 

  1. Finely chop the garlic cloves.
  2. Using a bean slicer, shred the runner beans into long strings, then cut them in half.
  3. Slice the mushrooms.
  4. Heat the oil a frying pan and add the mushrooms, garlic and thyme leaves. Put a lid on and gently sauté for about 6-8 minutes, until soft. If the mushrooms are not releasing enough liquid, add a splash of water. Add the stock and the runner beans.
  5. Bring to the boil, cover and cook for about 5 minutes, until the beans are tender.
  6. Add the lemon juice. Season with salt and pepper, and sprinkle with the lemon zest and fresh parsley leaves.