Name: Chanterelle and Fava Bean Stew
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup jaune d’Arbois wine; 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; 2 tablespoons olive oil; 1 cup sliced chanterelles; salt and freshly ground pepper; ½ cup Rich Brown Chicken Stock; 1 tablespoon hazelnut oil; 2 large shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ingredients

2 tablespoons olive oil
1 cup sliced chanterelles
2 large

Method

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

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Chanterelle and Fava Bean Stew

Ingredients

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