Broad Beans with Oyster Mushrooms

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)

  1. Put the mushrooms and broad beans in a flameproof casserole (Dutch oven).
  2. Dot with the butter or margarine, add the parsley, bouquet garni and lemon juice and season lightly.
  3. 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.
  4. Blend the cornflour with the water and stir in. Bring to the boil on top of the stove and cook for 1 minute, stirring.
  5. Stir in the cream, if using. Taste and adjust the seasoning, if necessary, before serving.