Friday, 15 February 2013

Woodland Vegetable Medley
I love making a mixture of vegetables in one dish
It's colourful, tasty and looks plentiful on a serving platter.
Friends and family can chose the vegetables they prefer!
My dish looks inviting with the addition of Summer Fresh
3 Peppercorn Sauce and it's easy to make any day of the week.
It accentuates the flavour of the mushrooms, leeks and green beans with it's dark creamy texture from the beef broth, with just a hint of heat!
1 leek, washed well & sliced into 1/8" rounds
1 red onion, diced
2 cup mushroom button & oyster (or any type), sliced
1- 2 lb  green beans, washed and ends snipped
2 tbsp parsley
1/4 tsp each thyme & salt
1/2 container 3 Peppercorn Summer Fresh Sauce
2 tbsp EVOO, corn oil or any vegetable oil
Fill a large skillet or wok with 1" of water. Bring to a boil and immediately add the green beans.
Cover and bring to a boil.  Using tongs to bring the bottom beans up to the top after a few minutes of boiling. Cook for 5 minutes.
Drain and shock in a bowl of ice water. 
Dry the same skillet and place on medium high heat to preheat.  Add the oil and tip in the leek, onion, and mushrooms.  Using a wooden spoon, regularly stir to cook as mushrooms and onions release liquids, cooking for 5-8 min.  Add herbs and salt. 
Oyster Mushrooms
Spoon peppercorn sauce over all of the vegetables, stir to melt and coat vegetables.
Add green beans 2 min.  before serving to retain the green colour and cook all vegetables for another 2-4 min until green beans are cooked but still have a bite.
Taste for seasoning
Enjoy with love!
Serves:  6

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