≡   Categories
Wild Mushroom Socca Stacks

1/2 cup chickpea flour
18 tsp. salt
18 tsp. ground black pepper
1 Tbs. plus 1 tsp. olive oil, divided
2 medium sweet onions, such as Vidalia or Walla Walla, chopped (3 cups)
2 Tbs. chopped fresh thyme
1/2 lb. wild mushroom mix
13 cup dry white wine or vermouth
1/2 cup shredded Cheddar cheese, optional
1 recipe Slow-Roasted Plum Tomatoes and Sauce (click here for recipe)


Preheat oven to 450F. Coat loaf pan with cooking spray. Whisk together chickpea flour, salt, and pepper in medium bowl. Slowly whisk in 1 cup lukewarm water, then 1 Tbs. oil. Set aside. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Add onions and thyme; cover, and cook 10 minutes, stirring occasionally. Add mushrooms, and saute 8 minutes. Stir in wine, and cook 4 minutes more, or until most of liquid has evaporated. Season with salt and pepper, if desired. Cover, and keep warm over low heat. Pour chickpea mixture into prepared loaf pan. Bake 7 minutes, or until socca feels firm and edges appear set. Sprinkle with cheese, if using. Return to oven, and bake 2 minutes more. Cut into 4 rectangles (or 2 squares if making a single serving for two). Drizzle plates with half of Slow-Roasted Plum Tomatoes and Sauce. Lay first layer of socca on plates. Spoon half of mushroom mixture over socca, and top with generous helping of Slow-Roasted Plum Tomato halves. Add second socca layer, followed by remaining mushroom mixture. Drizzle with remaining sauce, and garnish with remaining tomatoes.

Source: www.vegetariantimes.com