Maximum impact with minimal effort.
That's what time-worn cooks aspire to always but especially in the sweltering, summer months.
It's with the rising temperature gauge in mind - not to mention rising tempers - that I chose now to share this new favorite Green Bean & Mushroom Medley.
Slicing fresh mushrooms 'n an onion is the only effort required in assembling this stellar dish but its full-bodied taste belies its simple assembly method.
I happily serve this at room temperature as a salad, warm alongside a main dish, or over brown or white rice as a vegetarian wonder.
It's the recipe guaranteed to see you sail through Summer 2019 with ease and it's my pleasure to make this part of your winning collection.
400 grams frozen green beans (thin ones best)
1/2 teaspoon dried oregano
1 large onion, finely sliced in rings
1 container white mushrooms, thinly sliced
1 1/2 cups parve chicken/vegetable stock
2 - 3 tablespoons canola oil
1 teaspoon crushed garlic
1/4 cup Kiddush wine
2 tablespoons soya sauce
Pinch coarse black pepper
1: Place stock in a medium-sized pot, bring to the boil, and then add oregano, beans, onions and mushrooms.
2: Cook for a few minutes till just tender then drain well and mix warm vegetables with whisked-together dressing.
3: Serve warm as a side dish or leave to marinate for a few hours and serve as a salad.
COOK'S NOTES: Delicious served on a bed of brown rice, quinoa or wholewheat couscous. Up the protein factor and make a meal of this by garnishing with hard-boiled eggs cut in wedges or toasted almonds or sesame seeds. Remember that a combination of Kiddush wine and soya sauce always works wonderfully in dressings and marinades.