This is a simple recipe. It’s nothing fancy, nothing innovative… just a traditional, easy, good old dish that tastes delicious and goes perfectly with meat and fish mains. The inspiration for this recipe comes from the crazy transitional weather that we are suffering lately and this dish represents those Summer vibes, with the green beans and the young potatoes, but has an Autumn feeling, with the earthy, warm mushroom flavour. In fact, mushroom season is just around the corner and we are excited about it. But before diving into the world of mushroom soups, creams and richer preparations, we used the first mushrooms that we found in the market to prepare this lighter dish, that we like to serve with a grilled sirloin steak for a nice Sunday lunch. Simple but effective.
You will need:
200 g green beans, ends trimmed
A few small potatoes, peeled and sliced
200 g mushrooms
3 garlic cloves, minced
Extra virgin olive oil
Salt to taste
1/2 teaspoon sweet paprika
1 teaspoon fresh or dried parsley
First, bring a large pot of water to a boil. You can add salt, but we try to avoid it. Add the beans and and the potatoes and cook for 8 minutes.
In the meantime, heat oil in a large saute pan over medium heat. Add the garlic and cook for a couple of minutes. Then, add the sweet paprika and stir well so that it doesn’t get burnt. Immediately after, add the mushrooms and parsley and sauté for a few minutes.
Finally add the green beans and potatoes to the pan, carefully stirring every now and then. Season with pepper and cook for 5 to 10 minutes. Serve while it’s still hot.
You can prepare this recipe in a wok to reduce the cooking time but a simple non-stick pan will do as well. This is the kind of recipe that we like to prepare weekly. It’s full of good things for you, it’s fulfilling and you just need half and hour to make it.
Now, who is excited for Autumn produce? We have to admit that we are not ready yet, but we are so looking forward for a nice, hearty mushroom soup! And Brussels sprouts anything!