Serves 4
Nutritious and delicious, this is a brilliant way to enjoy your home-grown broad beans.
100 g/4 oz mixed oyster mushrooms, sliced
225 g/8 oz shelled fresh or frozen broad (fava) beans
15 g/1⁄2 oz/1 tbsp butter or margarine
15 ml/1 tbsp chopped fresh parsley
1 bouquet garni sachet
5 ml/1 tsp lemon juice
Salt and freshly ground black pepper
150 ml/1⁄4 pt/2⁄3 cup vegetable or chicken stock, made with 1⁄2 stock cube
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
30 ml/2 tbsp double (heavy) cream (optional)
- Put the mushrooms and broad beans in a flameproof casserole (Dutch oven).
- Dot with the butter or margarine, add the parsley, bouquet garni and lemon juice and season lightly.
- Pour on the stock and bring to the boil. Cover and cook in a preheated oven at 180°C/350°F/gas 4 for 45–60 minutes or until tender. Discard the bouquet garni sachet.
- Blend the cornflour with the water and stir in. Bring to the boil on top of the stove and cook for 1 minute, stirring.
- Stir in the cream, if using. Taste and adjust the seasoning, if necessary, before serving.
