Wild Mushroom Farinata with Artichoke Aioli


When I saw this recipe in the Conscious Cook Cookbook, I had to make it immediately. It basically combines many of my favorite foods into one meal. Crepes, mushrooms, artichokes…..deliciousness 🙂

Farinatas are basically a thin pancake crust made out of chickpea flour. In this recipe they are used in crepe form. However, I couldn’t find chickpea flour at the store so I ended up using whole wheat flour and they came out great. I’m curious to see what this dish would have been like with the chickpea flour so I will search for some and let you know when I remake it….because I definitely will be making this again, it was so good! Don’t be overwhelmed by the ingredient list and steps. It really is super easy to make and only takes about 30 minutes.

Ingredients:

Farinata Batter:
3/4 to 1 cup olive oil
1 Tbsp sea salt
1 1/2 to 2 cups chickpea flour ( I used whole wheat)
2 Tbsp chopped fresh rosemary

Artichoke Aioli:
1 cup whole raw cashews
1/2 cup plain soy milk
2 garlic cloves
1/4 cup maple syrup
3 Tbsp brown rice vinegar
1/4 cup olive oil
sea salt
2 Tbsp minced fresh chives
1 1/2 Tbsp minced fresh tarragon
1/4 cup coarsely chopped artichoke hearts
3 Tbsp capers, drained (I’m not a fan of capers so I left these out)

Roasted Tomatoes:
8 oz cherry tomatoes
3 sprigs fresh thyme
olive oil
sea salt and fresh ground pepper

Mushrooms:
sea salt
2 Tbsp Earth Balance
1 1/2 cups loosely packed wild mushrooms
2 garlic cloves, minced
2 Tbsp minced fresh chives
fresh ground pepper

Directions:
Make the farinata batter: In a blender, combine 3 cups warm water with the oil, salt, 1 1/2 cups chickpea flour, and the rosemary and blend until smooth. Add more flour if necessary to make the mixture the consistency of pancake batter. Set aside.

Make the artichoke aioli: In a clean blender, combine the cashews, soy milk, garlic, maple syrup, vinegar, and oil and blend until smooth. Season with salt to taste. Transfer to a medium bowl and stir in the chives, tarragon, artichoke hearts, and capers. Set aside.

Make the roasted tomatoes: Preheat the oven to 250 degrees.. Put the tomatoes and thyme in a baking dish and drizzle with olive oil. Season with salt and pepper to taste and toss to lightly coat. Roast for about 10-20 minutes, until the tomato skins crack.

Make the mushrooms: Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This creates a nonstick effect. Add the mushrooms and garlic and saute until the mushrooms have released their liquid and the pan is almost dry. Gently stir in the chives, season with salt and pepper to taste, and remove from heat.

Cook and serve: Place a crepe pan or griddle over medium heat and add enough Earth Balance to lightly coat the bottom. Ladle about 1 cup of batter onto the center of the pan. Spread the batter out evenly over the bottom of the pan. Cook until golden brown on the bottom, then flip it over and brown the other side. Remove to a plate and cover to keep warm while you make the remaining crepes.
Cover half of the crepe with some of the mushrooms, drizzle with the aioli, then fold closed. Garnish with another dollop of aioli and some roasted tomatoes. Serve immediately.

Makes about 6 crepes
Prep time: 20-25 minutes

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