Recipe Socca with mushrooms : Practical and Delicious

Recipe Socca with mushrooms : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Socca with mushrooms. You are currently reading Recipe Socca with mushrooms : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Socca with mushrooms requires 15m, cook 25m and serve 6. Caution: allergy Contains milk.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Socca, a large crepe made with chickpea flour, is typical Nicoise street fare. Here, the batter is used to make miniature ones.

Ingredients:

6 Ingredients

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  100ml olive oil, plus extra, to grease
  
  
  


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  60g butter
  
  
  


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  24 Swiss brown mushrooms, peeled, stalks trimmed
  
  
  


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  1 eschalot, very finely chopped
  
  
  


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  1 tbsp rosemary leaves, plus extra sprigs, to serve
  
  
  


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  75g (1/2 cup) chickpea flour (besan) (see note), sifted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat 2 tablespoons oil and butter in a small frying pan over medium heat. Add mushrooms, eschalot and rosemary. Cook, tossing, for 2 minutes or until slightly softened, then season.
  
  
  


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  Step 2
  
  
  
  
  Place 125ml (1/2 cup) water and 60ml (1/4 cup) olive oil in a bowl and whisk in chickpea flour until combined.
  
  
  


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  Step 3
  
  
  
  
  Heat a large, non-stick frying pan over low-medium heat and brush base with a little oil. In batches, add half tablespoons of batter to form 5cm crepes, leaving space between each one. Cook for 1 minute or until bubbles appear, then turn and cook for another minute. Dab a little batter on top of each crepe, then press a mushroom, cap-side down, on top. Top with a little eschalot and rosemary mixture and cook for a further 15 seconds or until mushroom is set. Gently slide onto a plate and keep warm in a low oven. Repeat with remaining batter and mushrooms. Serve warm topped with rosemary sprigs.
  
  
  

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