Lunch: Fava Bean and Mushroom Crostini

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Fava Bean and Mushroom Crostini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tablespoons olive oil
1 cup shallots, quartered (about 4 ounces)
2 fresh thyme sprigs
2 cups chopped oyster mushrooms
2 garlic cloves, thinly sliced
1 cup shelled fava beans (about 1 pound unshelled)
2 tablespoons fresh lemon juice
1/4 cup fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons fat-free milk
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh basil
1 1/2 teaspoons grated lemon rind
3 ounces goat cheese (about 1/3 cup)
16 (1/4-ounce) thin, diagonal slices sourdough baguette, toasted

Instructions

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and thyme; cook 3 minutes or until lightly browned, stirring occasionally. Reduce heat to low; cook 4 minutes or until shallots are completely tender. Place shallots in a large bowl; leave thyme in pan. Increase heat to medium. Add mushrooms and garlic to pan; cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove thyme sprigs; discard. Add mushroom mixture to shallots in bowl.
Cook fava beans 1 minute in boiling water; drain and place immediately into ice water for 30 seconds. Drain well. Remove outer membranes from beans; discard membranes. Add beans, juice, 1/4 cup parsley leaves, pepper, and salt to mushroom mixture; toss well.
Combine milk, 1 1/2 tablespoons chopped parsley, basil, rind, and cheese in a bowl. Spread 1 1/2 teaspoons cheese mixture over top of each bread slice. Top each bread slice with 1 tablespoon mushroom mixture.

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