Farinata with glazed wild mushrooms and sage butter
- October 2018
- Serves 8
- Hands-on time 20 min, oven time 10-12 min, plus overnight soaking
This farinata with glazed mushrooms and sage butter is by 2017 Masterchef finalists Lorna, Alison and Giovanna, also known as Three Girls Cook.
It serves eight so would make a brilliant brunch or lunch to feed a crowd. And if you want to make it vegan, then simply omit the sage butter.
- 38.7g (15.5g saturated)
- 34.4g (1.7g sugars)
For the farinata
- 500g chickpea flour
- 1.6 litres warm water
- 200ml olive oil
For the mushrooms and sage butter
- 4 tbsp olive oil
- 200g salted butter
- 400g mixed wild mushrooms, halved or chopped if large
- 24 fresh sage leaves
You’ll also need…
- 2 x 24-26cm ovenproof frying pans
- Put the chickpea flour in a large mixing bowl with a generous pinch of sea salt and gradually whisk in the water to form a smooth batter. (It should be relatively thin so don’t worry if it doesn’t feel like pancake batter.) Cover with cling film and leave to rest at room temperature overnight (see Make Ahead).
- Heat the oven to 240°C/220°C fan/gas 9. Skim off any froth from the surface of the farinata batter and whisk in 60ml of the olive oil.
- Divide the remaining 140ml oil between the two ovenproof frying → pans. Heat over a high heat until almost smoking, then pour roughly one sixth of the mixture into each pan and swirl quickly to coat the bases until bubbling. Divide the remaining batter between the two pans, pouring it on top of the bubbling batter to a depth of around 2cm, then transfer to the oven and bake for 10-12 minutes until golden on top. The pancakes should still be a little wobbly in the very centre.
- Meanwhile, for the mushrooms, heat the 4 tbsp oil and half the butter in a frying pan over a medium heat. Add the mushrooms and gently fry until soft. Add the rest of the butter and the sage leaves, turn up the heat and cook until the butter is just browned and the sage is crisp.
- Remove the farinata from the oven and divide the mushrooms between the two pans. Serve in the pans at the table, to be sliced and shared.
Make the farinata batter at least one day before. Cover and leave to rest at room temperature for up to 2 days.
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