Green beans and mushrooms with tarragon cream sauce

2
40 minutes

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