Green beans and mushrooms with tarragon cream sauce
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This comforting summer dish really celebrates the verdant vegetables of the season. Vibrant broad beans and green beans are kept al dente to provide crunch amid the richness of the cream, and plenty of herbs and lemon zest keep this vegetarian dish light and fresh.
Ingredients
- 1 knob of butter
- 1 banana shallot , finely diced
- 2 garlic cloves , sliced
- 150ml of white wine
- 100ml of double cream
- 200ml of vegetable stock
- 200g of green beans , ends trimmed and chopped into 2-3cm pieces
- 150g of mushrooms , sliced
- 80g of broad beans , or peas, shelled
- 2 spring onions , washed and finely sliced
- 1 handful of tarragon , finely chopped
- 1 handful of mint , very finely chopped
- 1 lemon
- salt
- pepper
Method
1
Sauté the shallot and garlic in oil until softened
2
Add the white wine and reduce by half
3
Add the stock and cream and season with salt and pepper. Simmer until reduced by half
4
Meanwhile, fry off the mushrooms in a hot pan with a splash of oil until cooked then season with a pinch of salt
5
Once the cream sauce has reduced sufficiently, add the mushrooms to the sauce along with the green beans and broad beans
6
Simmer in the sauce for 5 minutes or until the beans are just cooked
7
Take off the heat and stir in the spring onions, herbs and lemon zest. Taste and season with salt, pepper and lemon juice, and serve
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Green beans and mushrooms with tarragon cream sauce
