(Serves 4 as a starter portion)
8 large black mushrooms
2T olive oil
400 g fresh beans, topped and tailed
3 garlic cloves, finely chopped
1 cup olive oil
1/4 cup lemon juice
3T seed mustard
2T chopped fresh tarragon leaves
1/4 cup finely chopped fresh parsley
4 tsp capers, drained
Bring a large pot of salt water to the boil. Add the beans, bring back to the boil and cook until al dente. Place the large black mushrooms on a baking tray, sprinkle with chopped garlic and drizzle with olive oil.
Bake at 200°C for 20 minutes.
Place the mushrooms on a serving platter. Sprinkle with beans and capers. Place all of the dressing ingredients into a blender and chop finely. Drizzle the dressing over the mushrooms and beans.
Serve at room temperature.