Fava-Bean Pudding With Shiitakes, Bacon And Wilted Arugula

• 5 pounds fresh fava beans, shelled
• 2 eggs
• 1/4 cup yogurt cheese (see note)
• 2 scallions, green part only, minced
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• Olive oil spray
• 3 slices bacon, diced
• 3 cups stemmed and sliced shiitake mushrooms
• 2 cups arugula leaves
• 1/2 teaspoon kosher salt
• Freshly ground pepper totaste

1. To make the pudding, bring a large pot of water to a boil.
2. Add the beans and blanch until soft, about 8 to 10 minutes.
3. Drain and rinse under cold running water.
4. Slip their skins off.
5. Set aside 1/2 cup of beans and put the rest into a blender.
6. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.
7. Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them.
8. Place them in a steamer basket over barely simmering water.
9. Cover and steam until puddings are set, about 25 minutes.
10. To make the garnish, cook the bacon in a medium-size nonstick skillet until browned.
11. Remove with a slotted spoon and reserve.
12. Pour off the fat.
13. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes.
14. Add the arugula and cook until almost wilted.
15. Remove from the heat and stir in the bacon, salt and pepper.
16. To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings.
17. Invert each onto the center of a plate and surround with the shiitake mixture.
18. Sprinkle with the reserved fava beans and serve immediately.

fava beans, eggs, yogurt cheese, scallions, kosher salt, freshly ground pepper, olive oil spray, bacon, shiitake mushrooms, arugula, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4949 (may not work)