alive logo

Mushroom Socca with Tomato Sauce


    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




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.