Nice on its own, or as a topping to cauliflower rice or courgetti.
An indulgent creamy garlic mushroom recipe with peas and broad beans
• 2 large flat mushrooms, wiped and chopped
• 2 tbsp fresh or frozen peas
• 2 tbsp fresh or frozen broad beans
• 1 tbsp mascarpone cheese
• 1-2 cloves garlic, crushed
• Splash white wine
• Salt and pepper
• 1 Tsp butter
Melt the butter in a small pan over a medium heat, and add the chopped mushrooms and garlic. Cook for 3-4 minutes, until soft. In the meantime microwave the peas and beans for 2 minutes, then add to the mushrooms. Add the wine and mascarpone and stir until the cheese is melted and the sauce is starting to bubble. Season to taste with the salt and pepper. Serve.