- 3 tbs olive oil
- 2 large garlic cloves, crushed
- 2 tsp ground sweet paprika
- 400g button mushrooms, stalks trimmed
- 200g green beans, topped, cut into 3cm lengths
- 250g tomato medley (i.e., Kumato, mini roma, cherry, teardrop)
- 1 lemon, halved
| - Put oil, garlic and paprika into a large frying pan. Put over medium heat, stirring until warm and fragrant. Increase heat to high
- Add mushrooms. Cook, stirring occasionally for about 5 minutes, or until mushrooms are light golden
- Wash beans then add to mushrooms. Cover with lid. Cook for about 1-2 minutes, or until beans are tender crisp
- Add tomatoes, toss over high heat for 1 minute until warm. Squeeze over lemon juice and toss to combine. Season and serve
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