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Crispy Mushroom and Mashed Fava Bean Toast This toast takes 15 minutes to throw together – maybe 30 if you account for the time that takes to shell the fava beans. Here are a few things to consider: - If you have never cooked fava beans, you must really go and get them. Yes, shelling them is a bit labor intensive but perfect to catch up to your favorite podcast or turning it into a family affair. The yield is low. You will shell a large volume of big, bumpy green pods to end up with only a handful of beans. Inside the cushy pods are large, flat beans with a tough, pale green skin that is typically removed before eating. I find that blanching them is the best way to remove that thick outer layer, then the tender, bright green bean will pop right out from inside. - I had some cultivated maitake in the fridge (also known hen of the woods), which are perfect for pan searing to a crispy exterior but soft interior. Use whatever mushrooms you can find, but if they are watery, it will take longer for them to caramelize. A cast-iron skillet is best for cooking mushrooms as the high heat will really help caramelize the exterior. - For the toasted bread, get something crusty. I used thick slices of the Sourdough Boule from Bakes Simple in this version. The All of the Seeds Loaf or the Quick Crusty Boule would also be delicious. Serves 2 to 4 2 pounds (900 g) unshelled fava beans 2 tablespoons finely chopped chives (save the blossoms for topping if you have them) 1 teaspoon kosher salt, divided 2 tablespoons extra-virgin olive oil, plus more for frying and drizzling 2 garlic cloves, peeled and thinly sliced 8 ounces (225 g) maitake or trumpet or oyster mushrooms (see headnote), torn or sliced 1/4 teaspoon chili flakes 2 (3/4-inch pieces) GF Sourdough Bread (or any other crusty bread you have) Fresh chervil (optional) for topping Freshly-ground black pepper · Shell, blanch, and peel the fava beans. Fill a medium pot with cold water and bring to a boil. Meanwhile, shell the fava beans to reveal the interior pale green bean. When the water comes to a boil, add the beans and cook for 4 to 5 minutes (depending on their size). Drain them through a colander and wait a minute or so for them to cool down. The outer skin will shrivel up. When cool enough to handle, pop the beans between your fingers to reveal the interior bright green bean. Place them in a small bowl, add the chives, 1/2 teaspoon kosher salt, and mash them with a fork. Set aside. · Cook the mushrooms. Heat a cast-iron skillet over medium-high heat. Add the olive oil and garlic. Cook for 30 seconds, then add the mushrooms and remaining 1/2 teaspoon of kosher salt and chili flakes. Stir everything together and leave undisturbed. Cook the mushrooms until they caramelize, about 2 to 3 minutes. Flip the mushrooms over and cook for another 2 to 3 minutes. Remove the mushrooms onto a plate. · Toast the bread. Heat the same cast-iron skillet where you cooked the mushrooms over high heat. If there is no residual oil on it from the mushrooms, drizzle a bit more olive oil. Cook the bread for 2 to 3 minutes or until it is toasted and golden brown. Flip over and cook for another 2 to 3 minutes. · Assemble the toast. Place the toast on a serving platter. Top with the mashed fava beans, crispy mushrooms, chive blossoms, and chervil (if using). Sprinkle the top with black pepper, more salt (if needed), and a drizzle of olive oil. Serve immediately.
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