Fava Bean, White Corn, and Wild Mushroom Succotash

recipe

If fresh fava beans are unavailable, substitute 8 ounces of the frozen, shelled variety.

Yield:

Makes 4 servings

Recipe from

Coastal Living

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

Preparation

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.

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.

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.

Michael McCarty,

Welcome to Michael's,

Coastal Living

October 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note