Yield: 3-4 Servings
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 1 C Chickpea Flour
- 3/4 t Kosher Salt
- 5 T Extra-Virgin Olive Oil
- 1 1/2lbs Mushrooms (such as baby bella, shiitake, or maitake), halved or quartered
- 1 T Tomato, Harissa or Miso paste, plus more to taste
- 1 1/3C Fresh Ricotta (blended with 1 teaspoon lemon juice, ½ teaspoon lemon zest and a pinch of salt)
- 1/2 Bunch Flat-Leaf Parsley, leaves left whole, stems minced
Instructions
- Heat the oven to 450° (230°C) and immediately stick a 12-inch (30cm) or 13-inch (33cm) cast-iron skillet inside.
- Combine the chickpea flour and ¾ teaspoon salt in a medium bowl.
- Slowly stir in 1 cup (240ml) room-temp water (I do this by pouring a small splash, then mixing, over and over).
The batter should be smooth and heavy cream like in consistency. - Stir in 1 Tablespoon of the oil.
- Place the mushrooms on a rimmed baking sheet, drizzle with 2 Tablespoons of the oil, toss, and spread into an even layer.
- Roast until the mushrooms are deeply browned and crispy, about 35 minutes.
- After the mushrooms have been in the oven for 25 minutes, carefully remove the hot skillet and set it on the stove over medium-high heat.
- Add the remaining 2 Tablespoons of the oil and swirl to coat.
- Once the oil is hot, pour in the socca batter and tilt the pan to spread it out as much as possible.
- Turn off the stove and transfer the socca back to the oven for 10 minutes, until the top looks dry.
- Remove the mushrooms and socca from the oven, turn on the broiler, and place a rack about 6 inches (15cm) from the heat.
- Slide the socca under the broiler and toast until the edges start to char and the top is golden brown, 2 to 4 minutes, checking often.
- Toss the roasted mushrooms with the Tomato Paste (or Harissa, but the heat will affect the wine), then season with salt to taste.
- You can use a spatula to flip the socca onto a cutting board, slice it into wedges, divide these among plates, and top evenly with the ricotta, mushrooms, and parsley, plus a pinch of salt. Or just pile on the toppings right in the skillet and serve from there.