[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:
www.5ingredients10minutes.com
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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
squeeze lemon
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).
Variations
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.
Big love
(from a newborn baby induced trip to sleep deprivation city),
Jules x
Oh yeah! Mushrooms are my favourite too…all kinds…as long as they are not poisonous. My favourite way to eat them? Just saute them in some oil or butter. With or without parsely, absolutely fabulous. Must try this recipe with butter beans though. Sounds good.
I made this for my dinner tonight. It is yummy!!! Thanks for the quick recipe. Take care of yourself and family!
Congrats on your new baby, may he bring you as much pleasure as Fergal does. I have a copy of your book and use it for the recipes and as a springboard for some of my own creations. It has been a saving grace many a time.
Hey JULES,
Mushrooms are always being one of my favorites.
One more of these now being added. Very delicious recipe you brought to us.
Thanks for sharing this among us.
Shantanu sinha
When I get vegetarian… The thought of Mushroom first comes to my mind & I really like this amazing dish to have in lunch… Thanks a lot dear!!!
Congratulations on the birth of your son! Stumbled across your site, and it’s amazing!! Thanks for healthy version of recipes, try to get some sleep lol
I cooked this for lunch and I can’t believe how a simple recipe can be so delicious. I love the texture of the mushrooms and the white beans together and it taste even better with wilted baby spiniach. I will store this recipe on standby along with your other recipes that I love like your lentil balls.
Have you thought of creating a cookbook with a collection of your favourite vegetarian recipes you’ve published in your other books or website? I know you include a vegetarian option in your recipes but as a vegetarian, it’s reassuring to know we aren’t just an afterthought ;)
I made this with sliced mushrooms and cannelini beans – no butter beans. Decorated with rocket and a touch of Parmesan – very nice.
Yum Ruth!
Oh wow…made this tonight served on a really small bed of brown basmati rice and mixed salad and it was totally amazing! Oh, did I mention that I cheated and added an extra ingredient, namely spring onions to the dish. It was so good, thanks Jules x
Nice one Heather! I’m all about the cheats :)
Thanks for another delicious recipe Jules. I love the lemon in here, and the creaminess of the butter beans:)
Glad you enjoyed Ray!