Got some new season organic green beans in your veg box and want to jazz them up? Here’s one way to do it. Recipe adapted from www.bonappetit.com. Later in the summer you could swap in runner beans – cut into thin slices, diagonally.
Green beans and mushrooms
- 220g green beans, trimmed
- ½ tsp sea salt
- 1½ tbsp olive oil
- 1 large shallot (or small/medium red onion), thinly sliced
- 160g mushrooms, sliced thickly
- 2 tbsp fresh dill, chopped (optional)
- 1.5 tbsp butter
- 2 tsp sherry vinegar or red wine vinegar
- 1 or 2 tbsp Parmesan cheese (to taste), finely grated
- Freshly ground black pepper
- Cook green beans in a pot of boiling salted water until bright green – about 2 mins. Drain and rinse under cold water to stop them cooking further. Set aside.
- Heat oil in a frying pan on medium-high heat. Cook shallots/onion until frizzled and crisp. Transfer to paper towel to drain. Set aside.
- Add mushrooms to the same pan and toss to coat with oil (add a touch more oil if you need to). Cook for a few minutes, until softened, stirring occasionally.
- Reduce heat to medium and add green beans, butter, dill, ½ tsp sea salt. Cook, tossing often, spooning the foaming butter over the veg, until butter darkens slightly – about 4-5 mins.
- Add vinegar and season with black pepper. Cook, stirring, for 1 minute.
- Transfer the veg to a serving dish and spoon over any sauce from the pan. Top with crispy shallots/onions and grated parmesan cheese.