Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Bring a large pan of water to the boil. Salt generously and add the green beans. Blanch for several minutes before draining into a colander. Rinse with ice-cold water and set aside until needed.
2. In a small frying pan, heat 2 tablespoons of olive oil. Finely slice the shallots and add to the pan. Fry on a medium/high heat until crispy and golden. Set aside on kitchen paper until needed. Salt lightly.
3. Meanwhile, heat the remaining oil in a large ovenproof casserole dish. Add the mushrooms to the pan. Season with salt and pepper and fry for several minutes until they begin to colour and exude their juices.
4. Add the rosemary to the pan along with the cayenne pepper. Stir to coat and let the mushrooms cook for a few minutes longer before adding the green beans.
5. Pour over the soya cream, add the mustard, season generously and let it come to a gentle simmer before clamping on the lid, then put in the oven for 15-20 minutes.
6. Remove from the oven and stir to ensure the beans are covered in the creamy sauce.
7. Sprinkle over the crispy shallots just before serving.