Wild Mushroom Socca Stacks Recipe

Name: Wild Mushroom Socca Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chickpea flour; ⅛ tsp. salt; ⅛ tsp. ground black pepper; 1 Tbs. plus 1 tsp. olive oil, divided; 2 medium sweet onions, such as Vidalia or Walla Walla, chopped (3 cups); 2 Tbs. chopped fresh thyme; 1/2 lb. wild mushroom mix; ⅓ cup dry white wine or vermouth; 1/2 cup shredded Cheddar cheese, optional; 1 recipe Slow-Roasted Plum Tomatoes and Sauce (click here for recipe)

Servings: persons

1/2 cup chickpea flour
⅛ tsp. salt
⅛ tsp. ground black pepper
1 Tbs. plus 1 tsp. olive oil, divided
2 medium sweet onions, such as Vidalia or Walla Walla, chopped (3 cups)
2 Tbs. chopped fresh thyme
1/2 lb. wild mushroom mix
⅓ cup dry white wine or vermouth
1/2 cup shredded Cheddar cheese, optional
1 recipe Slow-Roasted Plum Tomatoes and Sauce (click here for recipe)

1
Preheat oven to 450F.
2
Coat loaf pan with cooking spray.
3
Whisk together chickpea flour, salt, and pepper in medium bowl.
4
Slowly whisk in 1 cup lukewarm water, then 1 Tbs.
5
oil.
6
Set aside.
7
Heat remaining 1 tsp.
8
oil in large nonstick skillet over medium-high heat.
9
Add onions and thyme; cover, and cook 10 minutes, stirring occasionally.
10
Add mushrooms, and saute 8 minutes.
11
Stir in wine, and cook 4 minutes more, or until most of liquid has evaporated.
12
Season with salt and pepper, if desired.
13
Cover, and keep warm over low heat.
14
Pour chickpea mixture into prepared loaf pan.
15
Bake 7 minutes, or until socca feels firm and edges appear set.
16
Sprinkle with cheese, if using.
17
Return to oven, and bake 2 minutes more.
18
Cut into 4 rectangles (or 2 squares if making a single serving for two).
19
Drizzle plates with half of Slow-Roasted Plum Tomatoes and Sauce.
20
Lay first layer of socca on plates.
21
Spoon half of mushroom mixture over socca, and top with generous helping of Slow-Roasted Plum Tomato halves.
22
Add second socca layer, followed by remaining mushroom mixture.
23
Drizzle with remaining sauce, and garnish with remaining tomatoes.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chickpea flour, ⅛ tsp. salt, ⅛ tsp. ground black pepper, 1 Tbs. plus 1 tsp. olive oil, divided, and more.

Yes, Wild Mushroom Socca Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Socca Stacks

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