Chanterelle Mushrooms, Fava Beans and Fettuccine in a Rosemary Cream Sauce
All of the ingredients on their own would have been awesome -- together, magic!
As tedious as shucking fava beans can be, we have a ritual -- the kids each get a bowl with the pods, and they have a race to see who can get done first, and who has the most beans. They actually like doing it, and it's a great way to get your kids to eat green veggies if they've contributed to the meal.
The cream sauce (1/2 cup soft tofu, 1/2 rice milk, pinch of salt & pepper) was infused with the rosemary (1 tbs. minced) for about 10 minutes and then strained out. The mushrooms were pan fried with olive oil and given a small shot of tamari at the end of cooking. All of the ingredients are tossed together for a few moments and served hot.