Broad Beans With Oyster Mushroom

Recipe By:
Sherry
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

A recipe made of broad beans and oyster mushrooms.
 

Ingredients

  • 100 g/4 ounces oyster mushrooms, sliced
  • 225 g/8 ounces shelled fresh or frozen broad (fava) beans
  • 15 g/ 1/2 ounces/1 tablespoon butter or margarine
  • 15 ml/1 tablespoon chopped fresh parsley
  • 1 bouquet garni sachet
  • 5 ml/1 teaspoon lemon juice
  • Salt and freshly ground black pepper
  • 150 ml/ 1/4 pint / 2/3 cup vegetable or chicken stock, made with 1/2 stock cube
  • 15 ml/1 tablespoon cornflour (cornstarch)
  • 15 ml/1 tablespoon water
  • 30 ml/2 tablespoon double (heavy) cream (optional)
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Directions

  1. 1. Preheat the oven to 180°C/350°F/ gas mark 4.
  2. 2. Put the mushrooms and broad beans in a flameproof casserole (Dutch oven).
  3. 3. Cut the butter or margarine into small pieces and scatter over, then add the parsley, bouquet garni and lemon juice and season lightly.
  4. 4. Pour on the stock and bring to the boil. Cover and cook in the oven for 45 minutes to 1 hour or until tender. Discard the bouquet garni sachet.
  5. 5. Mix the cornflour with the water in a cup and stir in. Bring to the boil over a high heat and cook for 1 minute, stirring.
  6. 6. Stir in the cream, if using. Taste and re-season if necessary before serving.