Recipe Courtesy of Sylvia’s Table
2 pounds fava bean pods
4 ears corn
3 tablespoons extra-virgin
2 cups (about 6 oz.) shiitake mushrooms, stems removed at the cap, sliced
about 1/4 inch thick
1 scallion, white and light green parts, sliced
1 tablespoon chopped mint
1 tablespoon fresh lemon juice
Freshly ground pepper
Put a large pot of water over medium-high heat. When it comes to
a boil, throw in the pods and a pinch of salt; drain after 30 seconds
and immediately refresh the pods under cold water. Refill the pot and
return it to the heat to come to a boil.
Prepare a large bowl of ice water. Remove the corn kernels from the cobs by holding the cobs on their ends and slicing downward. You should have about 1 1/2 cups.
Remove the beans from their pods and then carefully peel away the thin silky covering over the beans themselves. (The beans are formed of two halves that may separate, but don't fret if they do.) You should have about 1 1/2 cups. Depending on their size, the beans may be tender
enough to use at this point; try one and if you find it still too firm, drop
them, along with the corn kernels, into the boiling water for 30 seconds
to a minute, until both are just tender. Drain the corn and the beans
and immediately plunge them into the ice water to stop the cooking.
Pour 2 tablespoons of the olive oil into a hot pan and sautee the
mushrooms until just tender, about 3 minutes, then let them cool to
room temperature. Place the drained beans, corn, and mushrooms in
a bowl with the scallion and the mint. Add the remaining tablespoon
olive oil and the lemon juice and season with salt and a bit of pepper.