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Sauteed shiitake beans and courgette

This sautéed shiitake beans and courgette is perfect for a quick and easy lunch, served on toasted sourdough. Alternatively, add some feta cheese for a vegetarian meal or serve it as a side dish with grilled fish/meat.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 leek
  • 1 courgette
  • 120 g Shiitake mushrooms
  • ½ cup vegetable stock
  • 1 small lemon juiced and zested
  • 1 tin cannellini beans drained
  • 1 garlic clove minced (optional)
  • 2 Tbsp chopped Parsley leaves

Method
 

  1. Slice the leek and courgette, then cut each courgette slice into 4 pieces.
  2. If the mushrooms are big, cut them into bite-sized chunks.
  3. Heat the oil in a frying pan and gently sauté the leek and courgette for 5 minutes, then add the mushrooms and cook for another 5 minutes.
  4. Add the stock and lemon juice, then cook for about 8 minutes under cover.
  5. Add the drained beans and warm through.
  6. Turn off the heat and add the lemon zest, parsley and minced garlic.
  7. Serve lukewarm.