Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

In the notes for this recipe, it says if you can’t find fresh fava beans, you can substitute edamame, so that’s what I did. Also, if you can’t find fresh morel mushrooms, shiitakes work just find (so that’s what I used!). I was able to find dried morels, however.  This dish smelled so good while I was making it, but once I got around to tasting it? Well, it was just bland. I tried to doctor it up, but it was just lacking something. Although, the more I ate it, the better it got. And mascarpone cheese?? I can not have this in my house. I tasted it, and it was like tiramisu, without the chocolate. In other words, heaven. In fact, I am going to go throw the rest of the mascarpone away. Seriously.

rating: 7

Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone
(Cooking Light, April 2011)

Yield: 4 servings (serving size: about 1 1/2 cups)


1/2  ounce  dried morel mushrooms
1  cup  boiling water
1 1/2  cups  shelled fava beans (about 1 1/2 pounds unshelled)- I used edamame
1  tablespoon  olive oil
1/2  cup  finely chopped onion
1  cup  fresh morel mushrooms, halved lengthwise- I used shiitake
1  garlic clove, minced
1  tablespoon  chopped fresh marjoram or oregano- I used dried marjoram
8  ounces  uncooked farfalle (bow tie pasta)
1  tablespoon  kosher salt
1/3  cup  (about 3 ounces) mascarpone cheese
1/2  teaspoon  kosher salt
1/4  teaspoon  freshly ground black pepper


1. Combine dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until tender. Drain mushrooms in a sieve lined with a paper towel over a bowl; reserve liquid. Rinse mushrooms; drain well. Chop.

2. Place fava beans in a large pot of boiling water; cook 40 seconds. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.

3. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add onion to pan; sauté 3 minutes or until tender. Add fresh mushrooms and garlic; sauté 2 minutes. Add chopped rehydrated mushrooms, reserved liquid, fava beans, and marjoram. Cook until liquid is reduced to 1/2 cup (about 5 minutes).

4. Cook pasta in boiling water with 1 tablespoon salt according to package directions, omitting additional fat. Drain. Add pasta, mascarpone, and remaining ingredients to fava bean mixture; toss gently to coat.

calories per serving: 386, fat per serving: 14.5

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One Response to Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

  1. jscottg says:

    Thanks for this. Morel season is just about to start here and I’m always on the look out for new ways to cook them.

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