Roasted Wild Mushroom Chickpea Farinata Pancake with Baby Arugula and Toasted Pine Nuts

Recipe Summary

Recipe Servings: 8 portions
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 20 minutes

Ingredients

Roasted Mushrooms
1 cup sliced shittake mushrooms
2 Tbsp Lucini® Pinot Noir Artisan Wine Vinegar
1/2 tsp minced garlic
1/2 tsp minced shallots
3 Tbsp Lucini® Extra Virgin Olive Oil
Kosher salt & pepper to taste
 

Farinata Batter (Chickpea Pancake)
2 cups Lucini® Cinque e' Cinque, dry (ground chickpea flour)
2 cups water
1/2 tsp minced shallots
1 Tbsp Lucini® Extra Virgin Olive Oil
1/2 Tbsp minced fresh thyme
1/2 Tbsp minced fresh parsley
Kosher salt & pepper to taste
Mushrooms from above
 

Sun Dried Tomato Vinaigrette
1 cup sun dried tomatoes, chopped
1 tsp minced shallots
1 tsp minced garlic
1 tsp minced fresh thyme
2 tsp minced fresh basil
1 tsp minced fresh parsley
1/2 cup toasted pine nuts
1 cup Lucini® Extra Virgin Olive Oil
1/2 cup Lucini® Gran Riserva Balsamico
Kosher salt & pepper to taste

Instructions

FOR THE MUSHROOMS:

Preheat oven to 350˚F and toss all the ingredients together to season the mushrooms. Spread out the seasoned mushrooms on a sheet pan and roast on a middle rack of the oven for 15 minutes.

Set aside to cool to room temperature.
 

FOR THE FARINATA PANCAKE:

Make the batter -

Heat small sauté pan over medium heat, then add the oil. Sweat the shallots until they are translucent, but be careful not to burn them. In large mixing bowl, combine the farinata with the water, whisking well to incorporate and make a smooth batter with no lumps. Add the herbs, and shallots and mix well. Season with salt & pepper to taste.

To cook the farinata -

Using a cast iron skillet or griddle, pre-heat over medium-high heat. Spray pan with non-stick vegetable spray. Using a 2 ounce ladle, pour batter onto hot pan. Sprinkle 1-2 Tbs. of roasted mushrooms into the batter. Cook pancake until batter bubbles, and bottom turns golden brown. Flip the farinata pancake over and continue to cook until it is golden brown.
 

FOR THE VINAIGRETTE:

Combine all the ingredients except the vinegar in the bowl of a food processor and pulse to combine until it resembles a paste. Scrape the sides of the bowl. Then while food processor is running, slowly drizzle in the vinegar. Add salt & pepper as needed to taste.
 

TO PLATE & SERVE:

Place the farinata pancake on a plate. Top each pancake one cup of your favorite greens  (arugula, mesculin mix, baby kale etc.) tossed with sun dried tomato pesto vinaigrette and extra toasted pine nuts. Serve immediately.

Recipe by:Chef Tal Ronnen

Southern California based Chef Tal Ronnen won nationwide acclaim as Oprah Winfrey’s chef during her 21-day vegetarian and vegan diet and is the author of the New York Times bestseller, The Conscious Cook.