Ingredients

• 500 g (1 lb) Runner Beans
• 125 g (4 oz) Button Mushrooms
• 50g (2 oz) Butter
• 150 ml (5 fl. oz) Soured Cream
• Salt & Pepper to taste
• 2 tablespoons Finely Chopped Parsley
• 50 g (2 oz) Fresh White Breadcrumbs

Method

Prepare the beans and slice into 25 mm (1") pieces. Cook in boiling salted water for 5 minutes, drain thoroughly in a colander.

Whilst the beans are cooking, prepare the mushrooms. Clean and slice thickly then fry for a couple of minutes in butter.

Mix the beans and mushrooms in a bowl .

Season the soured cream and fold in the chopped parsley then spoon this mixture over the mixed runner beans and mushrooms then mix thoroughly.

Next pour the mixture into a buttered oven dish,  fry the breadcrumbs in butter until they have absorbed the butter and  spread over the mixture.

Bake in the oven for 20 minutes at gas mark 4 or 180C

Recipe Notes:

This recipe provides a light vegetarian meal on its own or can be served with sausages, bacon etc