A simple stew of meatballs with campion greens, pheasant back mushrooms, dried fava beans and mint.
Course: Main Course
Keyword: Campion, Dryad Saddle, Stew
Meatballs (or use 1 lb of your favorite recipe)
⅛teaspooncrushed red pepper flakes
½teaspoonground black pepper
½cupchopped onion or shallot
6ozspring oniongreen garlic, ramp bulbs or similar
4oz2 cups chopped wild mushrooms
4oz2 packed cups fresh greens, like spinach, nettles, etc
¾cupdried fava beans or 2 cups cooked beans or your choice
Fresh mintfor serving
Wild flowersto garnish (optional)
the night before, soak the dried fava beans if using in twice their volume of water to cover.
For the meatballs, pulse the bacon in a food processor with the onion or shallot until smooth-ish. Mix the bacon mixture and remaining meatball ingredients, then form into small meatballs.
For the stew, heat the oil in a stew pot or dutch oven, then brown the meatballs. When the meatballs are browned, remove, then add the onions, sweat for a minute, then push to the side and add the mushrooms. Season to taste with salt and pepper.
Add the meat stock, meatballs and soaked fava beans, cover, and cook for 30-45 minutes, or until the beans are tender. Stir in the greens to wilt. Double check the seasoning for salt and pepper, adjust as needed, and serve garnished with the fresh mint and wildflowers if using.