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Mushroom Recipe #5

Mushroom & Butterbean Stir Fry

This is a lovely 5-minute lunchtime snack.

You can experiment with different pulses and adding other vegetables.

The creaminess of butterbeans goes well with the mushrooms and the honey stops it all getting to savoury.

Ingredients

Serves 2

8 oz mushrooms - try to use chestnut or similar, as they have more flavour than button mushrooms
8 oz cooked butter beans
1 tablespoon soy sauce or tamari
½ teaspoon honey
1 teaspoon sesame oil or other vegetable oil
Handful of pine nuts or pumpkin seeds (optional)

Bread to make toast for 2.

Method

Wipe the mushrooms (no need to wash) and cut them into quarters.
Heat a wok (with no oil) and then toast the pine nuts / pumpkin seeds for a couple of minutes, until they are starting to brown. Set to one side.
Heat the oil in the wok and add the mushrooms. Cook for 2-3 minutes, until the mushrooms are cooked through.
Start making the toast.
Add the butter beans and warm through.
Mix the honey with the soy sauce and then add to the wok. Stir well.
Spoon the mixture onto buttered (optional) toast and sprinkle with the pine nuts / pumpkin seeds.

Time From Cupboard-To-Table

About 10 minutes.

Notes & Variations on Mushroom & Butterbean Stir Fry

If you don't have butterbeans in stock, this is also delicious with chick peas.

If you use dried beans, they need soaking overnight and boiling for about an hour before use. Make them up in bulk and freeze in 200g bags. They keep for ages and are much, much cheaper than a can!

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