Warm mushroom and butter bean salad
Golden mushrooms and butter beans in a warm balsamic and lemon dressing, spooned over spinach so the leaves just wilt. Savoury and quick, and a good option for a solo supper.
Made without gluten ingredients.
Method
- Wipe the mushrooms and slice them thickly. Crush the garlic. Drain and rinse the butter beans. Chop the parsley.
- Toast the pine nuts in a dry frying pan for 2 minutes, then tip them out.
- In the same pan, heat 1 tbsp of the olive oil over a high heat. Add the mushrooms in a single layer with a pinch of salt and cook, without stirring too often, for 7 to 8 minutes, until deep golden.
- Add the garlic and thyme for 1 minute, then the butter beans, and cook for 3 minutes until warmed through.
- Take the pan off the heat and add the balsamic vinegar, the juice of the lemon half and the rest of the oil, stirring to coat.
- Put the spinach on two plates and spoon the warm mushrooms and beans over (the heat will wilt the leaves a little). Scatter with the parsley and pine nuts.
Tip Do not stir the mushrooms too much early on, as they need contact with the pan to brown. Add the dressing off the heat.
Per portion
| Energy | 352 kcal |
| Protein | 14 g |
| Carbohydrate | 21 g |
| of which sugars | 5 g |
| Fat | 22 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 0.42 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms300 g
- butter beans1 tin
- spinach100 g
- garlic2 cloves
- dried thyme1 tsp
- balsamic vinegar1 tbsp
- olive oil2 tbsp
- lemon½
- parsley½ bunch
- pine nuts20 g
