Chanterelle and Fava Bean Stew

• 2 tablespoons olive oil
• 1 cup sliced chanterelles
• 2 large

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