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Chickpea Crepes with Mushroom Ragu and Goats Curd

Chickpea Crepes with Mushroom Ragu and Goats Curd

A simple vegetarian meal with loads of flavour.

Chickpea Crepes with Mushroom Ragu and Goats Curd

Chickpea Pancakes

150g chickpea flour (besan)

1½ cups water

2 tbsp olive oil, plus extra for cooking

Mushroom Ragu

¾ cup boiling water

10g beef-style stock cube, crumbled

30g dried mixed forest mushrooms

2 tbsp olive oil, plus extra
for brushing pan

3 eschalots, thinly sliced

1 tsp fresh thyme leaves

500g mixed gourmet mushrooms (cup, cloud ear, brown, button, oyster and enoki)

2 cloves garlic, crushed

2 tbsp dry white wine

1 tbsp Worcestershire sauce

100g goat’s curd

Extra thyme and micro herbs, to garnish

To make chickpea pancakes, sift flour in to a bowl. Whisk in water, oil and 1 teaspoon salt. Stand, covered, for 1 hour at room temperature.

To cook pancakes, heat a medium non-stick frying pan over a high heat. Brush with oil. Pour 1⁄3 cup batter into pan. Swirl to coat. Cook for 1 to 2 minutes on each side, or until golden. Transfer to a plate and keep warm.

Meanwhile, to make mushroom ragu, combine boiling water and stock cube in a jug. Add dried mushrooms. Stand for 10 minutes. Heat oil in a large frying pan over high heat. Add eschalot. Cook, stirring, for 2 minutes. Add thyme, mushrooms (except oyster and enoki) and garlic. Pan-fry for 3 minutes. Add wine, dried mushroom mixture, remaining mushrooms and Worcestershire sauce. Heat through.

To serve, top each pancake with ragu. Scatter with goat’s cheese. Garnish with extra thyme and micro herbs.

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