Mushroom Socca with Tomato Sauce
Parmesan, mushrooms, and a sun-dried tomato topping turn this version of socca bread, a gluten-free flatbread hailing from the south of France, into an umami bomb.
1 cup (250 mL) garbanzo bean (chickpea) flour
1 Tbsp (15 mL) fresh thyme
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) extra-virgin olive oil or camelina oil, divided
1/2 cup (125 mL) grated Parmesan cheese
2 cups (500 mL) chopped brown mushrooms
1/3 cup (80 mL) oil-packed sun-dried tomatoes
1 garlic clove, chopped
Sift garbanzo bean flour into large mixing bowl. Stir in thyme and pepper. Whisk in 1 cup (250 mL) water and 2 Tbsp (30 mL) oil and stir until no clumps remain. Let mixture rest for 30 minutes and stir in Parmesan.
Preheat oven to 400 F (200 C). Heat 1 Tbsp (15 mL) oil in 10 in (25 cm) ovenproof skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Pour in garbanzo batter and swirl pan so batter and mushrooms are evenly distributed.
Transfer skillet to oven and cook for 15 minutes or until edges are set and batter is almost cooked through. Turn on oven broiler and cook for 3 minutes more, or until lightly browned on top.
Meanwhile, place sun-dried tomatoes, garlic, 3 Tbsp (45 mL) oil, and 3 Tbsp (45 mL) water in blender container and blend until smooth. Add additional water if needed to help with blending.
Allow socca to cool for about 10 minutes in pan. Using spatula, gently loosen edges. Slide spatula under socca to make sure bottom is completely loose from pan and then slide it out of skillet.
Serve wedges of socca alongside sun-dried tomato sauce.
Serves 4.
Each serving contains: 323 calories; 12 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (5 g sugars, 3 g fibre); 302 mg sodium
source: "5 Flavour Surprises", alive #380, June 2014
Mushroom Socca with Tomato Sauce
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
