SC - Suggestions for a mushroom dish?

[Gretchen M Beck]

In a message dated 2/22/2000 1:13:53 PM Eastern Standard Time, 
grm+ at andrew.cmu.edu writes:

<< Favetta
 Here is another recipe, which is somewhat more refined than the other
 two. Cook the beans in water with salt, and put them in a stone mortar
 with a little of their cooking liquid, and pound them with a wooden
 pestle until they are white as snow.  Serve this favetta hot with olive
 oil, pepper and clean, washed raisins.  Some use cinnamon as a seasoning
 instead of pepper.
  
 Cook fava beans in water with salt until soft.  Pound them into a paste
 with a little of the cooking water "until white as snow". Stir in
 raisins, spices, honey, and 2 Tbsp olive oil. Take pastry or noodle
 dough, and cut out rounds.  Put a spoonful of puree on each round, add a
 few more raisins,  fold and seal. To cook, heat olive oil in frying pan.
  Fry on both sides until cooked, drain, sprinkle with sugar, and serve. >>

Did I miss something?  I can't see anything in the original that suggests the 
bean paste should be put into pastry and fried.  It looks to me like you 
should serve the pureed beans hot with olive oil, pepper or cinnamon, and 
raisins.  More like refried beans.

Brangwayna Morgan