Fava Bean, White Corn, and Wild Mushroom Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If fresh fava beans are unavailable, substitute 8 ounces of the frozen, shelled variety. Ingredients:
1 pound fresh fava beans, in the pod |
3 tablespoons butter, divided |
1/2 pound morels or chanterelles, thoroughly cleaned and coarsely chopped |
1/2 teaspoon sea salt, divided |
1/4 teaspoon freshly ground black pepper |
1/4 cup diced sweet onion |
1 1/4 cups fresh white corn kernels (about 2 1/2 ears) |
1 tablespoon chopped fresh tarragon |
Directions:
1. Shell fava beans; cook in boiling water to cover 1 minute. Drain well. Rinse under cold running water, and pat dry. Use your fingertips to pull a bit of the tough skin from the top of each bean, and push bean out of skin. Set beans aside.
2. Melt 1 tablespoon butter over medium heat in a medium skillet; add mushrooms, 1/4 teaspoon salt, and pepper. Sauté 4 minutes or just until tender. Transfer to a plate.
3. Add 1 tablespoon butter to the skillet. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add corn and remaining 1 tablespoon butter, and sauté 3 minutes. Stir in fava beans, and sauté 2 minutes. Add mushrooms; sauté 1 minute or until thoroughly heated. Stir in tarragon, and serve immediately.
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