Seared Maitake Mushrooms Recipes

POACHED MAITAKE MUSHROOMS AND FAVA BEANS IN PARSNIP BROTH WITH SPANISH OLIVE OIL AND EPAZOTE

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

Provided by Food Network

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 7

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

Steps:

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.

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