Prep
5m
Cook
10m
Total
15m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a bowl, mix the mushrooms with the olive oil, garlic, dried thyme, salt and pepper until well coated. Transfer the mixture to your heatproof dish, or if you are cooking directly in the air fryer basket, remove the crisper plate.
Step 2
Cook at 200°C for 5 minutes, or until the mushrooms start to soften, shaking or stirring halfway.
Step 3
Add the beans, spray with a little oil, mix and continue to cook for a further 5–6 minutes, or until the mushrooms are brown and the beans are starting to crisp. Add the crème fraîche and season well.
Step 4
Toast the sourdough slices and brush with a little olive oil.
Step 5
Place the toasted sourdough on plates and add the spinach on top. Generously spoon over the hot bean and mushroom mixture, then crumble over the feta and sprinkle with chives.
For
4
M
I
200
g
Button mushrooms, halved
1
tbsp
Olive oil
1
tspn
Garlic paste
1
tspn
Dried thyme
1
tin
Butter beans, 400g, drained and rinsed
Olive oil spray
1
tbsp
Crème fraîche
Sea salt
Ground black pepper
TO SERVE
4
slices
Sourdough
Olive oil
1
handful
Fresh spinach leaves
25
g
Feta
Fresh chives, chopped
Per Serving
Calories
266kcal
Fat
11g
Carbs
29g
Protein
10g
Made it? Claim it.
Cancel
Prep
5m
Cook
10m
Total
15m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a bowl, mix the mushrooms with the olive oil, garlic, dried thyme, salt and pepper until well coated. Transfer the mixture to your heatproof dish, or if you are cooking directly in the air fryer basket, remove the crisper plate.
Step 2
Cook at 200°C for 5 minutes, or until the mushrooms start to soften, shaking or stirring halfway.
Step 3
Add the beans, spray with a little oil, mix and continue to cook for a further 5–6 minutes, or until the mushrooms are brown and the beans are starting to crisp. Add the crème fraîche and season well.
Step 4
Toast the sourdough slices and brush with a little olive oil.
Step 5
Place the toasted sourdough on plates and add the spinach on top. Generously spoon over the hot bean and mushroom mixture, then crumble over the feta and sprinkle with chives.
For
4
M
I
200
g
Button mushrooms, halved
1
tbsp
Olive oil
1
tspn
Garlic paste
1
tspn
Dried thyme
1
tin
Butter beans, 400g, drained and rinsed
Olive oil spray
1
tbsp
Crème fraîche
Sea salt
Ground black pepper
TO SERVE
4
slices
Sourdough
Olive oil
1
handful
Fresh spinach leaves
25
g
Feta
Fresh chives, chopped
Per Serving
Calories
266kcal
Fat
11g
Carbs
29g
Protein
10g
Made it? Claim it.
Cancel
