These work well as both a sharing starter or a fun main course with a side. Enjoy during late summer, when lettuce is still in season and as mushrooms begin to reach their peak.
Serves 4, along with a side (I recommend my Miso Sweet Potatoes with Tahini)
About 250-300g mushrooms
1 white onion
3 cloves garlic
6 sage leaves
250g cooked, drained haricot beans
50g chopped sundried tomatoes
2 heaped tsp Za'atar
Juice of 1 + 1/2 lemons
1 little gem lettuce
Heat a generous glug of olive oil in a large frying pan.
Slice the mushrooms and add to the pan, cook on a medium heat until the mushrooms are cooked and begin to brown.
Finely dice the onion, garlic and sage, and add to the pan. Cook on a low heat until the onions are soft.
Add the beans and sundried tomatoes. Heat through well. Finally add the za'atar and lemon juice, and season well with salt and pepper.
Serve in boats made of little gem lettuce leaves.