Prev Recipe Next Recipe

Recipe courtesy of Wayne Nish

Show: Follow That Food

Episode: Follow That Mushroom

Save Recipe Print

Total:: 2 hr 45 min
Prep:: 45 min
Cook:: 2 hr

Yield:: 6 to 8 servings

Level:: Intermediate

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

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

My Private Notes

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
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