Serves 4
Ingredients:
300gm of mushrooms
170gm of podded broad beans
2 shallots finely chopped
1 large garlic clove crushed
1 handful chopped flatleaf parsley
Splash of Tabasco
4 slices of toasted rye
300ml of greek yoghurt
Method:
Plunge the broad beans into a pan of boiling water with a little salt. Cook for 2-5 mins depending on size of beans. When tender, lift from the pan and drop into iced water. When cold, drain and remove the shells. This process can be done in advance.
Heat a heavy based pan with a splash of olive oil and cook shallots until soft. Add the mushrooms with a little more olive oil and the garlic. Cook for 6 mins or until the mushrooms have become a little coloured. Add the yoghurt and broad beans and season with a little salt, pepper Tabasco and parsley. Serve immediately on hot rye.
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