Mushroom and bean salad

I might suggest some cheese to follow this - perhaps a lovely weeping Brie.


Serves 2 as a light lunch

150g interesting mushrooms
220g runner beans
140g pancetta or fat bacon
A handful of chopped flat-leaf parsley
2 tablespoons white wine vinegar
2 level teaspoons grain mustard


Achieving the perfect results

  1. Check the mushrooms over, wiping them carefully with a sheet of kitchen roll if they need it. You could use a mushroom brush if you have such as thing. Washing, though tempting, can make them ‘steam’ instead of fry.
  2. Slice the beans, but not too thinly, removing any strings as you go, then boil them in deep, lightly salted water until tender, about four to six minutes if you like them fairly crisp. Drain them when they are done.
  3. Cut the pancetta or bacon into small cubes and fry in a shallow pan until the fat is golden. Tip in the mushrooms and let them cook for three or four minutes until tender. You may need to add a little oil or butter here, sometimes mushrooms soak up quite a bit.
  4. Season with salt, pepper, then add the vinegar, mustard and the parsley. Tip the cooked and drained beans into the mushrooms and fold them gently in.

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