Fine beans and mushrooms - a quick side dish

Very quick one here. I wanted something a little tastier than plain veg to accompany some roasted chicken pieces, so undertook the following as a side for two...

• Four large flat mushrooms, each cut into medium chunks
• A generous handful of fine green beans, topped, tailed and cut into quarters
• Fresh thyme leaves stripped from the stalk
• A couple of squeezes of lemon juice
• A little olive oil and a knob of butter

Boil the beans in water for four or so minutes - so they're about half-cooked. Drain and keep on the side.

Melt the butter and olive oil in a frying pan. The butter gives the mushrooms that lovely dark colour; the oil stops the butter from burning. Then in with the mushrooms for a few minutes until they're brown and starting to soften. Then chuck in the beans and toss around a bit. Another few minutes over a moderate heat and then finish off with the thyme and lemon juice. Give it a final minute or so for the flavours to mix and then serve. Simple!