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Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

Recipe courtesy of Wayne Nish

Show: Follow That Food

Episode: Follow That Mushroom

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

Name: Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 1 1/2 pounds parsnips, cleaned and brunoise; 2 quarts water; Sea salt; 1/2 pound maitake mushrooms, diced; 4 tablespoons epazote sprigs, Mexican herb; 1/2 cup peeled and blanched fava beans; 1/4 cup Spanish extra-virgin olive oil

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Level: Intermediate
Total: 2 hr 45 min

Prep: 45 min
Cook: 2 hr

Yield: 6 to 8 servings

Level: Intermediate
Total: 2 hr 45 min

Prep: 45 min
Cook: 2 hr

Yield: 6 to 8 servings

Ingredients

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1 1/2 pounds parsnips, cleaned and brunoise

2 quarts water

Sea salt

1/2 pound maitake mushrooms, diced

4 tablespoons epazote sprigs, Mexican herb

1/2 cup peeled and blanched fava beans

1/4 cup Spanish extra-virgin olive oil

Directions

Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.
For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.
To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Wayne Nish, March Restaurant

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Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

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