Green beans with mushrooms
400 g green beans
15 ml grape seed oil
250 g various mushroom (bio eringi, shitake and champignon)
1 tbsp finely chopped rosemary
2 tbsp finely chopped parsley
2 cloves garlic, pushed through a press
sea salt to taste
freshly ground black pepper to taste
small handful pecans, crumbled
Bring salted water to a boil and boil green beans for 3-4 minutes. Drain and plunge into ice water so they stay crunchy. When totally cool, drain well.
Meanwhile, prepare the mushrooms. Heat oil in a pan, add rosemary and mushrooms and cook on medium heat for 10 minutes until browned and done (don’t stir them continuously – 2 or 3 times is enough). Finally, add garlic, parsley, salt and pepper, turn down the heat, and let sit in the pan for 2 minutes.
Place the beans in a serving dish and arrange mushrooms and pecans on top.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s