17 Aug Green beans and oyster mushrooms with tomatoes and sumac
A delicious and aromatic summer dish. The key to success in my opinion is sumac. It adds lightness and acidity to the dish. As always in such dishes, feel free to experiment with proportions but I definitely advise you not to omit sumac.
Ingredients
(2-3 servings)
400g of green beans, cut into 3-4cm long pieces
3 medium-sized juicy tomatoes, finely diced. Be sure to keep all the tomato juice. (Optional – if the tomato peel bothers you – remove skins)
250 g of oyster mushrooms, cut into smaller pieces
salt pepper,
sumac
zatar (optional, you can replace it with a pinch of thyme and a few sesame seeds)
oil or olive oil for frying
Recipe:
1. In a frying pan, over low heat, fry oyster mushrooms in oil or olive oil for a few minutes with a pinch of salt
2. Add green beans and sauté for a few more moments
3. Add tomatoes, make sure to cover the pan and let it simmer. Stir occasionally. The idea behind this dish is for the tomatoes to turn into a thick and aromatic sauce. If tomatoes are juicy enough, you probably won’t need any water. However, if the tomato sauce has already thickened and the beans are still very raw, add a few tablespoons of water.
4. Stew everything until al dente (or soft if you prefer)
5. Season with salt, pepper, sumac (a must !!!) and zatar if used.
6. Serve with rice, buckwheat or bread,
No Comments