One of things I learned from Spanish cooking is that the most delicious dishes often use only a few ingredients. Fresh Broad beans in season are traditionally cooked with jamon, so this is my veggie version of the dish.
You can see in the background some tomatoes, cheese and bread – the dish is equally delicious when served with a fried egg or two.
Fresh broad beans, shelled from their pod – make sure they’re really fresh or they’ll be bitter
Oyster mushrooms, shredded from top to bottom by hand into thinnish pieces
Onion, chopped finely
Garlic, chopped finely
Salt, pepper and paprika
- Boil the broad beans for a few minutes in salted water until a little soft
- Fry the onion and garlic in plenty of olive oil for a minute, then add the oyster mushrooms and broadbeans. Cook on a medium heat with the pan lid on, until the mushrooms and broad beans are soft and golden.
- Stir in a teaspoon or more of paprika – to taste – and season with salt and pepper. Serve immediately.