Preparation time: 25 minutes
Cooking time: 3-5 minutes
For the mushroom sauce
500g mixed mushrooms such as cremini, oyster or shiitake
75g cream cheese
100g reduced-fat cheese such as gouda
½ garlic clove, peeled and minced
1 tbsp butter
50ml dry white wine
500ml whole milk
25g parmesan cheese, grated
1 tbsp Dijon mustard
For the beans
4 tbsp olive oil
1 bunch of green beans, stalks trimmed and cut into 2cm pieces
200g frozen peas, defrosted
2-3 tbsp double cream
A few slices of decent-quality Camembert cheese, depending on how sweet your sauce needs to be
16 very thin rashers of streaky bacon or ham, fried until crispy
1 small bunch of flat-leaf parsley, roughly chopped
To make the sauce, mix all the ingredients together in a bowl and cover with clingfilm. Place the bowl in the fridge for at least an hour and up to two days. Strain the sauce before using.
To cook the beans, heat the oil in a large saucepan or deep frying pan and add the green beans, then cook, turning regularly, for a few minutes until they begin to soften. Lower the heat to medium and add the frozen peas. Turn the heat to low and cook for a further few minutes until the beans start to break down slightly. Leave to steam for a few minutes longer before carefully turning the beans over to evenly coat the surface.
Add the green beans and peas to a serving dish and pour over the cream. Transfer to a warm serving dish and sprinkle with the parmesan and a few thinly sliced green onions.
To cook the bacon or ham, use a deep frying pan with an overhanging lid. Add a very hot knob of butter to the frying pan and fry the bacon or ham until crisp and starting to colour. Finish with a little beaten egg and then a sprinkling of the parsley.
And finally… Serve the sauce on top of the beans with the bacon or ham.