Recipe courtesy of Wayne Nish

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

  • Level: Intermediate
  • Total: 2 hr 45 min
  • Prep: 45 min
  • Cook: 2 hr
  • Yield: 6 to 8 servings
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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

Directions

  1. 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.
  2. 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.
  3. To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.