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Spicy Shiitake Socca

Spicy Shiitake Socca

I love how labor intensive this dish looks and sounds, when really it’s something you can throw together in less than 30 minutes. I have a deep love for anything that can be thrown into a skillet for a few minutes to caramelize, and then finished in the oven; because that means you have plenty of time to get your clean up accomplished before the finale. Shiitake mushrooms work great here because they have a rich flavor, good structure, and don’t compete with the unique flavor of the chickpea flour. I LOVE socca bread dipped in a spicy Schug hot sauce, so topping this bread with something a little spicy is non-negotiable (unless you’re really not a fan of the heat, in which case some sun-dried tomatoes or chopped herbs work just fine).

Sautéed shiitake with socca bread and crushed tomatoes


  • 1 cup shiitake mushrooms
  • 1 bunch spring onions, green and white parts, sliced in half
  • 1 cup chickpea flour
  • 1 cup warm water
  • 2 tsp garlic powder
  • 3 tbsp olive oil
  • 1 1/2 tsp flaky salt (e.g. kosher or Maldon)
  • 1 tsp black pepper
  • 1/3 cup tomatoes, crushed
  • *Hot sauce of choice, to taste. I am using Schug

*a spicy middle eastern green chili condiment which I make loaded with jalapeños


  1. To make the socca mixture, add the chickpea flour, water, 1 tsp garlic powder, 1 tsp kosher salt, 2 tbsp olive oil, and black pepper to a mixing bowl.
  2. Mix until incorporated, and let rest at room temperature for about 10 minutes.
  3. To cook the mushrooms and spring onions, heat a skillet over medium heat. Add 1 tsp of the remaining olive oil, and add the mushrooms, green onions, and remaining garlic powder to the pan. Cook until caramelized, about 3-4 minutes. Take out the mushrooms and onions when nicely browned.
  4. Clean the pan out with a paper towel or dish rag.
  5. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Heat the skillet again to medium heat, and add the remaining olive oil to the pan.
  6. Pour in the socca batter, then gently top with the sautéed mushrooms and green onions.
  7. Cook on the stove for 5 minutes, and then transfer to the oven to cook for about 20-25 minutes until golden brown.

Images by Sophia Roe

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