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
Ingredients:
- 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
Process:
- 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.
- Mix until incorporated, and let rest at room temperature for about 10 minutes.
- 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.
- Clean the pan out with a paper towel or dish rag.
- 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.
- Pour in the socca batter, then gently top with the sautéed mushrooms and green onions.
- 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
