Autumn gives us such a bounty full of produce from the forest. There are over 10 000 edible mushrooms varieties but we all ve our own favourites. I love girolle mushrooms, also called chanterelle, bang in season now! A classic French way to eat wild mushrooms is cooked in cream and served on toast. I put my twist on this classic: serving it on a homemade socca flatbread made with chickpea flour and served with a tahini dressing, leaving the cream behind.
CHANTERELLE or GIROLLES – Found in mossy coniferous forests, this bright yellow funnel-shaped mushroom is packed with vitamin C and potassium. And among the richest source in vitamin D, which we can all use during the darker days. Mushrooms made it to our plate as early at 16th century but he French made it a true delicacy back in the 18th century, when they started to appear on fancy tables.
TAHINI – this condiment is made from toasted ground sesame seeds and used in humus, baba ghanush and halva. Very commonly used in Middle East and North Africa. I just love it! Its deep rich flavour is just fabulous in a quick yogurt dressing.
SUMAC – Is the dried and powered fruit of the sumac shrub of the Anacandiadeae family. The berries are lentil shaped, when dried and ground it yields a dark burgundy red spice. The shrubs grow wild in Israel and other part so fate Middle East. The spice gives a tart and lemony flavour to salads and meat. One of my new favourite spices to use!
SOCCA FLATBREAD – This french flatbread is made from chickpea flour, and it is totally gluten free! the batter is simple: water, chickpea flour with a splash of olive oil and salt. I added some ground cumin for added flavour. Cook it like a crepe and lay it on the hot grill for that lovely added flavour. It’s a great flatbread to serve with baba ghanush or humus.
My homemade socca flatbread with girolles muchrooms
- 110 gr chickpea flour
- 200 ml water
- 1 & 1/2 tablespoon olive oil
- 1 teaspoon ground cumin
- pinch of salt
- 200 gr girolles mushrooms, cleaned
- 1 small red onion, sliced
- 3 twigs of fresh thyme
- salt and pepper
- 2 tablespoon tahini
- 2 tablespoon kefir yogurt
- 1/2 teaspoon sumac
- Sift the flour into a little mountain, sprinkle the cumin, add salt and create a crater. Add the olive oil and water and combine well. Let rest for 30 minutes. The consistency is that of pancake batter.
- Sweat the onions in olive oil, add the girolles and sauté them till cooked. Season with salt, pepper and fresh thyme leaves. Reserve.
- Add the tahini, yoghurt and sumac to a jar and shake. Reserve.
- Heat a grill pan. Heat the crepes pan, brush with a little olive oil and add a ladle of the mixture. Cook on each side for 2 minutes, basically make crepes. Grill the flatbread for 1 minute on each side on the hot grill pan to get some charing going.
- Ready to a assembly: top the flatbread with girolles and onions , drizzle the dressing and I finished mine with some fresh thyme and a calendula eatable flower.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals.