[dropcap style=”font-size: 60px; color: #9b9b9b;”] B[/dropcap]ack in January we had one of my wine making friends, Tobes, and his girlfriend, Anna, come to stay.
Fergal was instantly smitten with Anna, because she arrived on a train. Then she offered to take him on a walk to our dam.
This really sealed the deal because apart from listening to music and eating dark chocolate, there aren’t many things Fergal loves more than throwing rocks in the dam.
When they got back I was cooking dinner and Anna was looking through my cookbook collection and picked out a copy of my print book 5 Ingredients 10 Minutes.
Fergal sat next to her at the kitchen bench as she flicked through the book, showing him pictures and telling him ‘Your mum made a cook book‘.
It’s funny to observe what sticks in the mind of a 2.5 year old.
Now, 2 months later, when Fergal sees my book on the book shelf, he always says ‘Your mum made a cookbook‘.
It still makes me smile.
Anyway speaking of said cookbook, since it was originally published in March, I thought I’d share a recipe from the book to celebrate my book’s ‘birthday’.
These mushrooms with butter beans came to mind because one of my dear friends, Mitch, always tells me they’re his favourite quick meal whenever I see him. (Which unfortunately isn’t that often given he lives in Sydney).
If you’d like to find out more about the book that Fergal’s mum made go to:
Mushrooms with Butter Beans
Mushrooms are one of my favourite veg. And I agree with Mitch, it’s hard to believe that such a simple meal could be so tasty. I’ve used portabello mushrooms but large field or pretty much any other mushrooms would be equally delicious.
enough for 2
Takes: 15 minutes
2-3 medium portabello mushrooms
1 can butter beans (400g/14oz), drained
2 tablespoons butter
2-3 tablespoons chopped parsley (optional)
1. Heat a medium frying pan on a high heat with 3 tablespoons extra virgin olive oil.
2. Add mushrooms and fry, stirring occasionally until the mushrooms are brown and softened.
3. Add beans and butter and cook until heated through.
4. Remove from the heat. Taste and season with lemon juice, salt and pepper.
5. Serve scattered with parsley (if using).
vegan – skip the butter and use olive oil instead.
carnivore – feel free to fry a few rashers of bacon in the frying pan first then cook the mushrooms. Or you could try serving with pan fried chicken or pork.
carb lovers / more substantial – toss in cooked pasta.
paleo (gluten, grain + dairy-free) – replace butter beans with roast sweet potato.
more veg – serve with a green salad on the side. Or toss in a whole bunch of flat leaf parsley that’s been roughly chopped.
(from a newborn baby induced trip to sleep deprivation city),