Chanterelles, fava beans & spring onions recipe


Fava beans require some preparation, but to me it’s a labor of love. Shelling and peeling them may seem like a drag, but it’s Sooooo worth the effort. Mix them with some luxurious mushrooms and sexy spring onions, and you end up with springtime on a plate.

  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • Kosher salt
  • 1 pound fava beans, shelled
  • Extra virgin olive oil
  • 2 spring onions, thinly sliced
  • Pinch of crushed red pepper
  • ½ pound chanterelles, brushed clean and torn into bite-size pieces
  • ¼ cup chicken or veggie stock
  • ½ bunch of fresh chives, finely chopped
How to Make It
  1. Bring a large pot of well-salted water to a boil and set up a bowl of well-salted ice water.
  2. Add the fava beans to the boiling water and let the water come back to a boil, then cook the beans for another 2 minutes. Strain the beans from the boiling water and plunge them immediately into the ice water.
  3. When the favas are cold, peel off the tough outer layer and reserve the lovely bright green beans. yum!
  4. Coat a large sauté pan with olive oil, toss in the spring onions, and bring the pan to medium heat. Season the onions with salt and the red pepper and cook for 2 to 3 minutes.
  5. Add in the mushrooms, add stock, cover, and cook for another 2 to 3 minutes.
  6. Remove the lid, toss in the reserved fava beans, and cook for 2 to 3 more minutes or until the stock has evaporated. Taste and adjust the seasoning if needed. Sprinkle in the chives and serve immediately.

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