Originally a side dish inspired by Ottolenghi, I used it as a main for a light diner. Loved how the beans were just crunchy and the mushrooms tasty! If you are using as a side it could work with pretty much everything.
French beans with mushrooms
- 300g haricots verts (or any other combination of green beans)
- 75ml olive oil
- 1 large onion, roughly chopped
- Salt and black pepper
- 2 garlic clove, crushed
- 500g mushrooms, sliced (can use other typs also)
- 1 tsp freshly ground black pepper
- ½ bunch parsley, chopped
- Fill a medium saucepan with plenty of unsalted water and bring to a boil. Drop in the beans and blanch for four minutes. Drain, refresh and set aside in a sieve to dry completely.
- Heat two tablespoons of olive oil in a large frying pan. Add the onion and half a teaspoon of salt, and sauté over a high heat for about a minute, stirring the whole time. Reduce heat to low and cook for five minutes more, stirring occasionally. You want the onions soft, sweet and just turning golden brown. Add remaining oil, garlic, mushrooms and pepper; cook on medium heat for another 6-8 minutes, until the mushrooms are golden. Remove from the heat and mix in the beans. Season to taste. Pile on a serving dish and sprinkle with persley. Serve warm or at room temperature.
- 4 serves as a slide
- 2 serves as a main vegetarian dish
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