Ingredients
Runner beans
Olive oil
Mushrooms
Butter
Fresh peas or broad beans
White wine or water
Method
Cut some runner beans or climbing French beans (the flat
ones) into thin diagonal slices.
Heat some olive oil in a heavy-based sauté pan and cook the
beans gently, stirring frequently until they begin to change
colour to a brighter green.
Add some sliced mushrooms – button mushrooms are fine,
but chestnut or oyster mushrooms will give a better flavour
– and a finely chopped clove of garlic.
Keep stirring as the mushrooms cook, and if you find it is
getting a little dry add a large knob of butter.
Once the mushrooms start to release some of their juices you
can add a handful or two of fresh peas or broad beans if you
have them.
Cook for another couple of minutes, then add the juice of a
lemon and a splash of white wine or water, salt and pepper.
Cover, and cook until all the vegetables are tender –
this shouldn’t take very long.
Serve with lots of crusty bread to mop up the juices.