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Favas, Peas And Morels


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  • 1/2 cup small-chopped morel mushrooms
  • 1 1/2 tablespoons unsalted butter
  • 1 medium leek (white part only)
  • 2 pounds fresh fava beans small to medium
  • 1 cup shelled fresh peas
  • Gray sea salt to taste
  • Fresh-ground black pepper to taste


Servings 4


Step 1

Clean the morels and then chop small. Wash the leeks well under running water and dice. Cook both in a medium (10-inch or so) heavy-bottom pan in the butter over medium-high for 4 minutes then turn the heat down and cook five minutes more. Set aside.

Remove the favas from their pods (if they are smaller than a thumb nail you do not have to skin them). Put the beans in boiling, salted water and cook for about 5 minutes. Add the peas and continue cooking for 2 more minutes. Drain and set aside.

Put the beans and peas into the pan with the morels and leeks. Cook over high for 2 minutes. Season and apply more butter if desired. Serve.

This recipe yields 4 servings.

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