Try this homemade Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote recipe the whole family will love. Made w…
This Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote relies on simple, everyday ingredients such as quarts water, sea salt, maitake mushrooms, diced and epazote sprigs, mexican herb. It comes together quickly and makes 4 servings, at about 183 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026