Fava Bean, White Corn, And Wild Mushroom Succotash

• 1 pound fresh fava beans, in the pod
• 3 tablespoons butter, divided
• 1/2 pound morels or chanterelles, thoroughly cleaned and coarsely chopped
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup diced sweet onion
• 1 1/4 cups fresh white corn kernels (about 2 1/2 ears)
• 1 tablespoon chopped fresh tarragon

1. Shell fava beans; cook in boiling water to cover 1 minute. Drain well. Rinse under cold running water, and pat dry. Use your fingertips to pull a bit of the tough skin from the top of each bean, and push bean out of skin. Set beans aside.
2. Melt 1 tablespoon butter over medium heat in a medium skillet; add mushrooms, 1/4 teaspoon salt, and pepper. Saute 4 minutes or just until tender. Transfer to a plate.
3. Add 1 tablespoon butter to the skillet. Add onion and remaining 1/4 teaspoon salt; saute 2 minutes. Add corn and remaining 1 tablespoon butter, and saute 3 minutes. Stir in fava beans, and saute 2 minutes. Add mushrooms; saute 1 minute or until thoroughly heated. Stir in tarragon, and serve immediately.

fava beans, butter, morels, salt, freshly ground black pepper, sweet onion, fresh white corn kernels, tarragon

Taken from www.myrecipes.com/recipe/fava-bean-white-corn-wild-mushroom-succotash (may not work)