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.
- 3 lb. 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. creme fraiche
- 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.
- Add favas to boiling water and cook, stirring occasionally, until just soft, 5-8 minutes. Drain and set aside.
- 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 creme fraiche, then stir in favas, season to taste with salt, and cook until favas are heated through, 1-2 minutes.