Step 1In a large pot, boil salted water. In separate batches, blanch the corn, peas, favas and string beans until tender, about 3 to 5 minutes for each batch, then shock and drain. Cut the string beans into one-inch pieces on the bias and reserve.
Step 2Heat a large saute pan with the canola oil, add the mushrooms and cook until softened and the water is drawn out, about 4 to 5 minutes. Add the 2 tablespoons of butter, the blanched vegetables and the cranberries and saute the mixture until warm, about 1 1/2 minutes.
Step 3Add the parsley, chives, scallions, salt and pepper to taste. Garnish with pea shoots and serve immediately.