Chanterelle and Fava Bean Stew

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 2 tablespoons olive oil
  • 1 cup sliced chanterelles
  • 2 large shallots, finely chopped
  • ¼ cup jaune d’Arbois wine
  • ½ cup Rich Brown Chicken Stock
  • 2 tablespoons finely chopped mixed fresh herbs: Italian parsley, chervil, tarragon, and chives
  • 1 pound fresh fava pods, beans removed and blanched for 1 to 2 minutes, peeled
  • 1 tablespoon hazelnut oil
  • salt and freshly ground pepper


Put the olive oil in a large sauté pan and heat over medium heat. Add the chanterelles and stir for 2 minutes. Add the shallots and cook for another 2 minutes, or until softened. Pour in the wine and, when that is almost completely evaporated, add the chicken stock. Raise the heat a little and simmer until half the liquid is gone. Add the herbs, fava beans, and hazelnut oil. Cook for another 2 minutes. Season with salt and pepper to taste. Remove from the heat.