I cooked this honey balsamic mushrooms, green beans and chick peas for breakfast over two weeks ago but I dilly-dallied about posting the recipe because I wasn’t too happy about how the photos came out. I thought my plating was messy and didn’t do justice to the dish. Well, I’m done procrastinating. It’s the dish that counts, after all, not the plating. This meatless breakfast dish was so good that carnivorous Alex was eating what was left on the serving platter, pica-pica style, long after she was done with what was on her plate.
What’s in this meatless dish? “Honey balsamic” should be a giveaway but a lot more went into it. But the most important thing is to brown the mushrooms to get rid of excess moisture. That way, you’re left with a highly concentrated mushroom flavor.
This meatless dish is delicious as it is. But if you want meat in it, brown thinly sliced beef, chicken or pork in another pan and season with the same seasonings used in the meatless dish. After the honey balsamic mushrooms, green beans and chick peas dish is done, divide into two portions and stir the meat into one portion. That way, you have meaty and meatless versions. Ideal for families like us because we're three omnivores and one vegetarian.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon garlic minced
- 1 onion chopped
- 6 to 8 button mushrooms thinly sliced
- salt to taste
- pepper to taste
- 1 cup chickpeas (garbanzos) (I used canned, well drained)
- 2 handfuls green beans (the very young and tender ones are best), cut into two-inch lengths
- 1/4 teaspoon cayenne
- 1/8 teaspoon paprika
- 2 teaspoons lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- shredded cheese to garnish
- chopped parsley to garnish
In a frying pan, heat the olive oil and butter together.
Add the mushrooms to the pan. Sprinkle with a little salt and pepper. Stir to coat each piece with oil. Over medium heat, cook the mushrooms with occasional stirring, until they start to caramelize and turn brown. It takes eight to ten minutes to get them to that stage.
Add the chick peas and green beans to the mushrooms. Sprinkle with a little more salt and pepper. Add the cayenne and paprika. Cook for two to three minutes or just until the green beans are starting to turn a bright green.
Stir in the lemon juice, balsamic vinegar and honey. Turn up the heat to high. Cook until the green beans are done (they should still be a little crisp) and the sauce has reduced and turned sticky. Taste and adjust the seasonings, as needed. Depending on your taste, you may want to add more lemon juice, salt or honey.
Serve your honey balsamic mushrooms, green beans and chick peas over rice or toasted bread. Garnish with shredded cheese (omit for a vegan meal) and chopped parsley.