Tarragon mushrooms with mustard greens
Vegetarian
30 Min
medium
4 People
Rating starstarstarstarstar
Portobello mushrooms with garlic tarragon butter, paired with roasted vegetables and dressed with a mustard vinaigrette.
1. Set oven to 200ºC. 
Take 40g butter out of fridge to soften.
Halve tomatoes and slice zucchini into rounds. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 15 minutes.

2. Coat mushrooms with 1 tbsp oil, salt and pepper. Cook in a frypan over medium-high heat for 3-4 minutes on each side, or until tender. Set aside to rest. 
Alternatively, place mushrooms on a second, lined oven tray and roast with vegetables for 15 minutes.

3. Bring a saucepan of water to the boil. Trim and halve beans. Blanch in water for 3-4 minutes. Drain and rinse under cold water.

4. Chop dill. Whisk together with lemon juice, 1/2 tbsp mustard and 3 tbsp olive oil. Season to taste with salt and pepper.

5. Combine crushed garlic with 2 tsp dried tarragon and softened butter. Set aside.

6. Layer cooked vegetables with rocket leaves on plates. Spoon over dressing to taste. Serve with mushrooms and tarragon butter.

Notes:
If you prefer to leave the butter out, you can instead coat the mushrooms with tarragon and crushed garlic prior to cooking.
Cherry tomatoes 1 punnet (200g)
Zucchini 1
mushrooms 400g
green beans 1 punnet (250g)
dill 1/2 packet
lemon 1
garlic 1/2 clove
Rocket leaves 1 bag (60g)

From your pantry:
oil (for cooking + olive), salt, pepper, butter, dijon mustard, dried tarragon