GREEN BEAN AND CREAMY MUSH­ROOM SALAD

Friday - - Food -

Prep time 5 mins Cook­ing time 15 mins Serves 6 400g green beans 3 tbsp oil 500g mush­rooms, cleaned and quar­tered 2 tbsp fresh thyme 125ml milk 2 tbsp corn­flour 50-100g feta cheese 4 tbsp finely chopped spring onions 1 cup crou­tons Place the green beans in a large saucepan and cover with wa­ter sea­soned with a pinch of salt. Bring to the boil, then re­move from the heat. Drain in a colan­der and rinse un­der run­ning cold wa­ter to re­fresh the beans. Set aside. In a large fry­ing pan, heat oil and stir-fry mush­rooms and thyme to­gether for 2 min­utes. Mix milk and corn flour un­til well blended and crum­ble the cheese on top. Add the mix­ture to the mush­rooms and sea­son with freshly ground black pep­per. Sim­mer for 5 min­utes, stir­ring con­tin­u­ously un­til the cheese has melted. Re­move from the heat and cool slightly. Mix with the green beans and top with chopped spring onions and crou­tons. Serve warm or cold.

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