Favas, Peas And Morels
- 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
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.