Combine dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until tender. Drain mushrooms in a sieve lined with a paper towel over a bowl; reserve liquid. Rinse mushrooms; drain well. Chop.
Place fava beans in a large pot of boiling water; cook 40 seconds. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.
Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add onion to pan; sauté 3 minutes or until tender. Add fresh mushrooms and garlic; sauté 2 minutes. Add chopped rehydrated mushrooms, reserved liquid, fava beans, and marjoram. Cook until liquid is reduced to 1/2 cup (about 5 minutes).
Cook pasta in boiling water with 1 tablespoon salt according to package directions, omitting additional fat. Drain. Add pasta, mascarpone, and remaining ingredients to fava bean mixture; toss gently to coat.
Wine Suggestion: The wait for weather warm enough to crack open a bottle of rosé has always been a difficult one. By the time the birds start chirping, I'm up to my eyeballs in pink. Rosés come in styles that range from light and dry to full and fruity. And when they are from Spain, all the better. This morel and fava bean pasta dish begs for a full, tropical fruit-laden rosé from Bodegas Muga, Rioja Rosé, 2009 ($13). Its elegant, fresh citrus flavors cut the creamy mascarpone, while its laid-back herbal notes pair remarkably with the meaty morels. --Alexander Spacher
Made to directions using two of the recommended variations -- subbed shitake for the fresh morels and used oregano instead of marjoram. Nice combo of flavors & texture from the dried morels, liked the way the mascarpone sauce coated the pasta evenly. Served with salad and wine, very simple. (If you can't find fresh fava beans in your regular grocery store, maybe that produce dept calls them "broad beans" -or- you could try a Middle Eastern grocery where they might be labeled "ful." If they're not in season, they're sometimes in the produce section in big groceries, but already steamed for you -- ask if they carry "Melissa's" brand.)
This was excellent - not bland at all! I did add about 1/2 cup of home made chicken broth, left out the fresh mushrooms and subbed peas for the fava beans. My fresh herb of choice was oregano. There was much more sauce than pasta (I weighed out exactly 8 oz of dried pasta before cooking) but it was perfectly coated with the pea mixture. Added a bit of kosher salt to sauce as well. This would also be good with some smokey bacon or pancetta added. Served with an Olive Bread Baquette and red wine. Will repeat!
I made this for dinner this evening with fresh fava beans and mushrooms from the farmers market. I really wanted to like it because it was very simple to make, but it was just too bland for my taste. I even added extra salt and parmesan cheese and still thought it didn't have enough flavor. I think with some tweaks to add more flavor, this recipe has potential, but I won't make it again.
Used all dried morels, the last of our supply from last morel season. Also couldn't find fava beans, so used green bean. Really enjoyed this simple dish. Mascarpone cheese added a perfect creaminess and slight sweetness. Can't wait to make this again with some fresh morels!!
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