Morels and Broad Beans
This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of broad beans (favas). Small broad beans don't need to be individually peeled; if you're using larger ones or older ones (with brownish papery pods), blanch the shelled beans in boiling water for about a minute, then grasp them by the furrowed ends and slip them out of their skins.
Credit: Christopher HirsheimerSERVES 4 – 6
INGREDIENTS3 lbs. small fresh fava beans in the pod
Salt, to taste
3 tbsp. extra-virgin olive oil
12–15 fresh medium morels, cleaned and halved or quartered lengthwise
1 tbsp. crème fraîche
INSTRUCTIONS1. Remove fava beans from pods (don't peel favas) and rinse under cold running water. Meanwhile, bring a medium pot of salted water to a boil over high heat.
2. Add favas to boiling water and cook, stirring occasionally, until just soft, 5–8 minutes. Drain and set aside.
3. Heat oil in a large cast-iron or other heavy skillet over medium-low heat. Add morels and gently cook, stirring occasionally, until soft, 3–4 minutes. Stir in crème fraîche, then stir in favas, season to taste with salt, and cook until favas are heated through, 1–2 minutes.