ROAST MAITAKE MUSHROOM, CHICKPEA PUREE
This dish is so satisfying, the mushrooms have such a beautiful texture and with the velvety miso-spiked chickpea puree, it’s comforting and elevated at the same time.
I feel like mushrooms are really having their moment, there’s so much more variety available. Usually you’re buying from a farm shop or market, but you can also order online or get a bag to grow your own, which I’ve done and it’s so easy and fruitful. I usually buy from Fungi Foods who have a stall on Broadway Market, but also an online shop.
Maitake worked really well with this. If you can’t find this variety, another ‘meaty’ option like portobello would still be a delicious.
Some serving suggestions; a simple green bitter leaf salad would be lovely. I made a spread that you can easily replicate. The mushrooms are served alongside dressed purple potatoes from Wild Country Organics, roast heritage carrots with garlic yoghurt, and my green bean fennel salad.
serves 2
CHICKPEA PUREE
240g cooked chickpeas - 1 can drained, or 130g dried - soaked overnight*
20g confit garlic **
110g water
20g white miso
zest and juice ½ lemon
pinch black pepper
salt to taste
MAITAKE MUSHROOM
250g maitake mushroom
30ml rapeseed oil
Salt and pepper
Lemon zest and a fresh herb like oregano to finish.
If you’re using dried chickpeas, drain and rinse, add to a medium pan with plenty of water and a bay leaf, and cook covered for about an hour until the chickpeas are very tender.**
Preheat the oven, to 200c. In a small roasting tray, lined with parchment, place the maitake mushroom on the train, keeping it whole. Dress and season, using rapeseed oil, salt, and pepper. Once the oven is hot, roast for 30 minutes until tender inside and a bit crispy outside.
While the mushroom is roasting make your chickpea puree. Drain the chickpeas, discard the bay leaf if using, and save the water if you plan to use it, (see footnote).
Place all your ingredients for the puree in a blender and blend until very smooth. Taste for seasoning, transfer to a small pan ready to heat through when you’re going to serve.
Once the mushroom is ready, heat through the chickpea puree on a gentle heat.
To serve, make a bed of puree on your serving plate, top with the mushroom, a grating of lemon zest some fresh herbs, and a drizzle of olive oil.
** Chickpea water - aka aquafaba is a magical ingredient that can be used in place of egg in cooking and baking. If you plan to save and use the aquafaba don’t add any seasoning when cooking the chickpeas. If you don’t, add bay leaves, and a nice pinch of salt. If you do save it - I have a delicious chocolate mousse recipe here you can try!
CONFIT GARLIC
2 bulbs garlic
-optional herbs or spices; 3 bay leaves, 2 sprig thyme, 10 black peppercorns
Cold-pressed rapeseed oil
Peel the garlic, and leave the cloves whole. A good trick here is to speed things up, cover the garlic with boiling water and leave for a couple of minutes, drain and peel. This helps the skins slide off more easily.
In a small pan, place the garlic and chosen herbs/spices. Cover with oil, I use cold-pressed rapeseed but you can also use olive oil.
Using your smallest hob on the lowest heat, let the pan very gently simmer for 40 mins to an hour, and cook until deep golden and very tender. You don’t want the oil to boil just a very gentle simmer, if you have a heat diffuser then you can use that to get the temperature down even more. Let cool and transfer to a jar, store in the fridge for up to a month.
