Chickpeas with chanterelles and black truffles (serves 2)

Knorr-Mushroom-Soup2
Truffle Mushroom Soup
23rd June 2016
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Chickpeas with chanterelles and black truffles (serves 2)

chickpea_mushroom_500
INGREDIENTS 1 can of chickpeas (15oz) drained, or roughly two cups of cooked chickpeas
2 good sized handfuls of fresh chanterelle mushrooms
4 tablespoons of butter
1 tablespoon olive oil
1 small bunch of fresh flat leaf parsley, finely chopped
sea salt and freshly ground black pepper
freshly squeezed lemon juice to taste (roughly 1 tbs)
black truffle to taste
a small handful of very finely sliced red onion (totally optional, and not photographed)
METHOD NOTE: The mushrooms should be cooked in either cast iron or carbon steel. The pan needs to be heated well first and large enough to hold the mushrooms with room to spare. If the pan is crowded then the mushrooms end up stewing rather than browning. The cast iron/carbon steel gets hot, stays really hot and that helps the rapid evaporation of liquid which is so crucial to a nicely browned mushroom.

To clean the mushrooms brush them over with a stiff brush to remove any dirt. If you have a rather stubborn piece of dirt, wet a cloth and wipe the shroom. Ideally they shouldn’t be hosed down with water. Roughly, very roughly chop the mushrooms.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a large heavy cast iron or carbon steel pan. When the butter is foaming, and everything is running nicely, toss in the mushrooms. Stir to evenly coat in the butter/oil, then leave them over a high heat.

Don’t touch the bloody mushrooms for a couple of minutes. Let them release their liquid and let that liquid evaporate. They will now start to brown. Toss them every minute or so as to make sure they evenly brown.

Add more butter if the pan is looking dry. Mushrooms seem to suck the stuff up. Toss in the chickpeas and toss to coat in the butter. Add more butter if required. YES, this recipe LOVES butter.

When the chickpeas are starting to get some lovely brown color to them, pull the pan from the heat. Toss in the red onion if using. Squeeze in some lemon juice, and season liberally with the salt and pepper. Toss to combine. Taste. Make sure there is enough acid there to cut through the butter richness.

Right at the table grate the black truffle over the dish, and make sure people have their forks ready. This dish is one that doesn’t like to be stood up on a date.