This a typical dish in Cusco Peru though rarely found in resturants. Typically made with zetas, fresh habas (fava beans), potatoes milk and cheese. Zetas are the wild mushrooms that grow in the Peruvian Andes. Like most wild mushrooms they are very regional and seasonal and can be purchased in the local open air markets. Outside of Peru you can substitute packaged mushrooms and edamame.

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Capchi de Setas (Zetas) recipe
INGREDIENTS;
Cooking oil
1 small onion, chopped very fine
3 -5 cloves garlic, mashed
Spices; salt (to taste), 3-5 shakes of each of the following; pepper, cumin, aji panca (a very mild chili powder, substitute paprika), turmeric, and oregano(just a little),.
1 lb. Small potatoes, peeled and cut into ½ “ cubes.
Herbs, 2-3 (8”) sprigs each of parsley, cilantro, and spearmint.
1 package of mushrooms, cut each mushroom into ¼´s
1 cup of fresh peeled fava beans
4oz. queso fresco, sliced
2/3 cup milk
Water
DIRECTIONS;
Heat oil in a pot and add the onions and garlic, sauté for 3-4 mins. then add spices, stir
Add potatoes, herbs, and just enough water to cover. Boil till potatoes are done.
Remove herbs, and add mushrooms and fava beans, (and more water if needed).
Continue to boil (stirring gently) till fava beans are done (5 mins. or so) add cheese and milk. (cook till cheese melts).
Serve in bowl with a side of rice or quinoa. (Serves 3-4)