Broad beans with porcini mushrooms - habas frescas con boletus

Broad beans with porcini mushrooms

Fresh broad beans with porcini mushrooms and poached egg.

Broad beans with porcini mushrooms - habas frescas con boletus

An easy and simple recipe to enjoy fresh board beans that are in season right now. I used dried porcini but feel free to use white or cremini mushrooms.

Let’s start.

Broad beans with porcini mushrooms

Recipe by Enara ParraCourse: MainCuisine: MediterraneanDifficulty: Easy
Servings

2

servings
Prep time

25

minutes
Cooking time

10

minutes

Ingredients

  • 150 g broad beans

  • 15 g dried porcini mushrooms

  • 2 garlic cloves, chopped

  • 2 green onions, chopped

  • 1 tablespoon olive oil

  • 2 poached eggs

  • Salt and pepper

Directions

  • Place dried porcini in a medium-size bowl and add boiling water. Soak for 20-30 minutes. Then drain but keep the water.
  • In the meantime heat the olive oil in a medium-size pan over medium heat. Add garlic and onions and cook for 2 minutes.
  • Add porcini mushrooms and broad beans. Season with salt and pepper, stir and add ½ of the soaking water. Cook for 5 minutes over high heat. The water needs to evaporate while the board beans cook.
  • Meanwhile, follow this video to get perfect poached eggs.
  • Place the broad beans and porcini on a platter and add 1 poached in the centre.

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