Sauteeing and then simmering the mushrooms gives them an amazing chewy texture, and the mushrooms and thyme give the dish a savory, Thanksgiving-y flavor, but the lemon adds a little twist to that familiar flavor combination. I treated it like a stroganoff and ate it with whole wheat rotelle, but it would be equally at home with some brown rice.
I made several small changes of convenience: dried for fresh thyme, chickpeas for favas, button mushrooms for creminis, white onion for red, etc. I'm not sure I used 3 full cups of chickpeas, which might have been the reason that the final dish was a little too salty. In any case, I'd recommend using less stock and then adding salt as needed at the end.
Finally, there wasn't all that much of a lemon flavor after cooking it so long. Consider adding the lemon juice and zest at the end, right before serving.
Lemon Garlic Fava Beans and Mushrooms
(from the ppk)
2 tsp olive oil
red onion, cut into thin half moons
3 cloves garlic, minced
1 tsp dried thyme
8 oz cremini mushrooms, sliced in half
2 TB breadcrumbs
2 c vegetable broth (or sub in some water if you're worried about saltiness--see above note)
juice and zest of 1/2 a lemon
lots of fresh black pepper
3 c cooked chickpeas (or two 15 oz cans, rinsed and drained)
slivered green onions, additional zest for garnish (optional)
1. Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic, thyme, and pinch salt, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.
2. Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, lemon zest and juice and beans (consider adding lemon juice and zest later, at the end). Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions. Serves about 4.
What do I eat when I'm not trying new recipes? Well, for one, I eat a lot of quick stir-fries with a starch, a protein, and a green, like this one (at right) of collards (with onion and garlic), chickpeas, and soba noodles, with tamari and chili-garlic paste. If you use canned chickpeas it's almost instant.
And I also eat a lot of leftovers, sometimes recombined. For example, after last week's recipes, I had the following:
On the left, a green salad made with that wheatberry pilaf with eggplant and cashews--rather incongruously accompanied by marinated tofu--and on the right, lemony legume soup, at home at last with avocado and cilantro.