Fava Bean, Red Potato and Mushroom Compote

Printemps 2011
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food and drink

BY: Lucy Waverman

If you can’t find fresh fava beans, you can substitute edamame. Morel mushrooms or chanterelles would be perfect in this dish if they are available. Hon shimeji don’t have quite as pronounced a flavour, but they are available at this time as they are grown indoors. If you have a herb garden the chives are probably peeking out by now.

¼ cup (50 mL) butter
1 lb (500 g) small red potatoes, cut into ½-inch (1-cm) dice (about 3 cups/750 mL diced)
1 cup (250 mL) Hon shimeji mushrooms
1 tbsp (15 mL) chopped fresh tarragon
½ cup (125 mL) homemade or low-sodium chicken stock
1 cup (250 mL) shelled fava beans
Salt and freshly ground pepper
3 tbsp (45 mL) chopped chives

1 Heat butter in a large skillet over medium-high heat. Add potatoes and sauté for 4 minutes or until beginning to brown. Add mushrooms and tarragon and sauté another 2 minutes or until mushrooms and potatoes are golden.

2 Add stock, bring to boil, cover pan and reduce heat to low. Cook for 2 minutes or until potatoes are tender and most of stock has disappeared. Stir in fava beans and cook 1 minute longer or until just cooked. Season with salt and pepper to taste. Garnish with chives.


Serves 4

What to Serve

LCBO#:308486
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LCBO#:409581
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