One of the most gorgeous experiences you can have when you’re traveling is to taste a dish that has an authentic sense of place. That taste almost becomes a location in time. Socca, a chickpea crepe, tastes like Nice to me, and is a palate postcard of the wonderful time I spent there. I haven’t been to the Burgundy region yet, but I made a mushroom burgundy as a stuffing for chickpea crepes at a dinner party tonight. Although true French cuisine would never mix regional specialties, tant pis. This dish will now taste of a lovely time spent with new friends. -Amanda
Champignon Bourguignon with Rosemary Crepes
For the Champignon Bourguignon:
1/4 cup extra virgin olive oil, divided
1-2 tablespoons fresh thyme
2 cups onions, diced
8 ounces mushrooms, pulsed in the food processor until finely chopped
10 ounces mushrooms, quartered
20 ounces mushrooms, sliced
2 small carrots, diced
7 cloves garlic, minced
1/4 cup tomato paste
1/2 cup red wine
salt and pepper
1. Heat 1 tablespoon of oil in a large skillet. Add the onions and about 1/2 tablespoon thyme and cook over a medium flame until soft and caramelized. Add the mushrooms that have been finely chopped. They will release a lot of moisture. The water the mushrooms will release will deglaze the pan, and pick up the browned onion bits. Stir and continue to cook until most of the water has evaporated. Season with salt and pepper. Remove and set aside.
2. Heat 1 tablespoon of oil in a large skillet. Add the carrots and about 1/2 tablespoon thyme and continue to cook over a medium flame. After 1-2 minutes, add the quartered mushrooms. Allow the mushrooms to sear. Once they have browned, they will begin to release their moisture. Continue to cook until most of the moisture has evaporated. sSeason with salt and pepper. Remove and set aside.
3. Heat the remaining 2 tablespoons of oil in a large skillet. Add the remaining sliced mushrooms. Once the mushrooms have seared, they will release their moisture. Add the remaining thyme and garlic. Stir occasionally until most of the moisture has evaporated. Season with salt and pepper.
4. Add the mushroom and onion, and mushroom and carrot mixture back to the pan. Stir in wine and tomato paste.
5. Allow the mixture to cook over low heat until all the flavors have married.
For the Rosemary Crepes
2 cups chickpea flour
2 cups water
1 tablespoon fresh rosemary, minced
1 teaspoon salt
1/2 teaspoon black pepper
extra virgin olive oil, for frying
1. Mix all ingredients until combined. The longer the batter sits, the better it tastes. Feel free to do this step up to a day in advance.
2. In a small, non-stick skillet, heat a small amount of oil. Pour in about 1/4 cup of batter, and swirl around the pan until a thin pancake forms.
3. When the edges of the pancake look dry, and there are bubbles around the edges and toward the center, flip the pancake.
4. Continue to cook 1-2 minutes, or until cooked through and golden on both sides.
5. Remove from the pan. Repeat with remaining batter.
For the assembly:
1/4 cup fresh parsley
1. Place about 1/3 cup of the champignon bourguignon in the center of the crepe.
2. Sprinkle the mushrooms with the fresh chopped parsley.
3. Fold the crepe over the stuffing.
*Note: I used crimini mushrooms, but you could use portabello, shitake, king oyster… whatever you like!