My name is Lauren and I am addicted to awesome breakfast toasts. The Union Square Market was filled with such amazing produce yesterday it was hard for me to not purchase everything in site... so its safe to say I did close to that!
I have been waiting to get my hands on some fava beans and after spotting some gorgeous chanterelle mushrooms I wanted to test out some recipes for "bacon". With the addition of some edamame this was one delicious protein packed toast, and just like my Pea, Mint and Basil dip it is a nice change to avocado.
Fava Bean & Edamame Spread with "Bacon" Mushrooms
Serving Size - 4
Fava Edamame Puree
- 1 cup fava beans, removed from shells
- 1 cup edamame (frozen)
- 2 Tbsp Extra Virgin Olive Oil
- pinch of salt and pepper
- 1 cup mushrooms, sliced (I used chanterelle, trumpet and shiitake would work well)
- 2 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 tsp paprika
For the spread:
Place a pot of salted water over high heat add boil. In the meantime prepare an ice bath. Add shelled fava beans and edamame to boiling water and cook until they float to the top and are bright green, about 2 minutes. Remove from heat and immediately strain and add to ice bath to strop further cooking.
Add beans to a blender or food processor and slowly stream in olive oil until smooth, add 2 tablespoons of water to help thin out the mixture if thick and then season with salt and pepper.
For the Mushrooms:
Preheat oven to 400. Combine soy sauce, maple syrup and paprika, add sliced mushrooms to mixture and evenly coat. Line a baking sheet with tin foil and lightly coat or spray with olive oil. Place mushrooms on baking sheet and place in oven for about 12 minutes or until mushrooms begin to get crispy or similar in texture to bacon.
Lastly toast a piece of bread, I use Eziekel, spread with Fava Bean and Edamame mixture and top with "bacon".
Easy and delicious! Use this spread as a dip with vegetables and pair the mushrooms with some eggs. So many uses for these two delicious dishes!