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

Name: Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and ther…

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote – a delicious recipe with parsnips, water, salt, maitake mushrooms, epazote sprigs, beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

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
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Servings
4 servings
Calories
183 kcal
Category
Soups & Stews

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

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