Fava beans require some preparation, but to me it’s a labor of love. Shelling and peeling them may seem like a drag, but it’s SOOOOO worth the effort. Mix them with some luxurious mushrooms and sexy spring onions, and you end up with springtime on a plate. I love this combo so much I wish these veggies were in season all year long!

　　

Ingredients

serves: 4

　　Kosher salt

　　1 pound fava beans, shelled

　　Extra virgin olive oil

　　2 spring onions, thinly sliced

　　Pinch of crushed red pepper

　　1/2 pound chanterelles, brushed clean and torn into bite-size pieces

　　1/4 cup chicken or veggie stock (see page 85)

　　1/2 bunch of fresh chives, finely chopped

　　

Step 1

Bring a large pot of well-salted water to a boil and set up a bowl of well-salted ice water.

　　

Step 2

Add the fava beans to the boiling water and let the water come back to a boil, then cook the beans for another 2 minutes. Strain the beans from the boiling water and plunge them IMMEDIATELY into the ice water.

　　

Step 3

When the favas are cold, peel off the tough outer layer and reserve the lovely bright green beans. YUM!

　　

Step 4

Coat a large sauté pan with olive oil, toss in the spring onions, and bring the pan to medium heat. Season the onions with salt and the red pepper and cook for 2 to 3 minutes.

　　

Step 5

Add in the mushrooms, add stock, cover, and cook for another 2 to 3 minutes.

　　

Step 6

Remove the lid, toss in the reserved fava beans, and cook for 2 to 3 more minutes or until the stock has evaporated. Taste and adjust the seasoning if needed. Sprinkle in the chives and serve immediately.

　　Cook Like a Rock Star