- 1 tablespoon butter
- 4 ounces chanterelle mushrooms, stemmed and sliced ½ inch thick
- 1 cup wheat berries
- 2 cups Chicken Broth
- 1 pound fresh fava beans, shelled
- 1 teaspoon coarsely chopped fresh tarragon, or pinch of dried
- Melt the butter in the pressure cooker over medium-high heat. Add the chanterelles and cook, stirring occasionally, until beginning to wilt, about 1 minute. Add the wheat berries and broth, lock on the lid, and bring to pressure over high heat, about 4 minutes. Reduce the heat to medium and cook for 20 minutes. Remove from the heat and let sit for 15 minutes to finish cooking.
- While the wheat berries sit bring a small pot of water to a boil. Drop in the fava beans and, as soon as the water returns to a boil, drain. Rinse the beans with cool water and peel away the skins with your fingers.
- With the steam vent pointed away from your face, gently release any remaining pressure from the pressure cooker pot. Remove the lid and boil a little longer if the berries are not cooked. Stir in the fava beans and tarragon. Serve right away.