Fava is what Greeks call yellow split pea puree. It’s a wonderful vegetarian and vegan dish but also a first-class meze. Fava can be a carte blanche, the way Italian polenta is, for almost any topping, from plain raw onions or scallions and capers, to eggplant caponata, to these aromatic very “un-Greek” shitake mushrooms, braised a la Grecque, with red wine and more. You can use other mushrooms as well, of course, fresh or dried. To find Greek dried mushroooms, Greek yellow split peas and a range of Greek olive oils, vinegars and other condiments, go to my online store
here.