Mushrooms with Alentejo-style chickpeas

Mushrooms with Alentejo-style chickpeas

Cogumelos com puré de grão à alentejana

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Serves
2 as a main course, or 4 as a side dish
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The mushroom season is much enjoyed in Lisbon and its restaurants. I have stuck to only a few varieties of mushroom in this recipe, which means it can be made throughout the year, but if you try this during mushroom season, go crazy and sauté as many different mushrooms as you can find! The purée is based on another commonly used ingredient in Portuguese cooking: the lovely chickpea. It is super-tasty and will almost certainly find its way into many other dishes in your kitchen.

Ingredients

Quantity Ingredient

For the chickpea puree

Quantity Ingredient
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
200g tinned plum tomatoes
1 x 400g tin good-quality chickpeas, drained (liquid reserved)
or 160g Confit cod with eggs and crispy potatoes, dried chickpeas, soaked and cooked, (cooking liquid reserved)
freshly squeezed lemon juice, to taste
extra-virgin olive oil, to serve
smoked paprika, to taste
sea salt flakes
ground white pepper

For the mushrooms

Quantity Ingredient
3 tablespoons olive oil
150g whole portobello mushrooms
20g butter
1 garlic clove, crushed
150g oyster mushrooms
A splash dry white wine
a small handful parsley leaves, roughly chopped
freshly squeezed lemon juice, to taste

Method

  1. To make the chickpea purée — Heat the olive oil in a pan over a medium heat. Add the onion and cook for 10 minutes, or until soft. Add the garlic and cook for a few minutes, until fragrant. Season with sea salt, pepper and paprika. Add the tomatoes and increase the heat to cook until caramelised. Look at the pan and see how the vegetables are reacting: you should hear them sizzling, not stewing, and you should start smelling the caramelisation. Add the chickpeas and cook to toast them for a few minutes. Pour in 150–200ml of the chickpea liquid and bring to the boil. Reduce the heat to low and simmer for 20 minutes, or until the chickpeas are starting to fall apart. Taste for seasoning and add a dash of lemon juice. Remove the pan from the heat and purée with a stick blender. (I don’t like a completely smooth texture, so I only blend it briefly.)
  2. To cook the mushrooms — Heat the olive oil in a large frying pan over a high heat. Season the mushrooms with salt and pepper. When the pan is hot, add the portobello mushrooms and cook for 3 minutes on each side, or until golden brown. Remove them from the pan. Reduce the heat to low, add the butter and garlic and cook gently until soft and fragrant. Return the portobello mushrooms to the pan. Increase the heat to medium, then add the oyster mushrooms and cook quickly for a minute or two, basting them with the butter. Add the wine and cook for another minute. Remove the pan from the heat and stir in the parsley with a squeeze of lemon juice. Drizzle the chickpea purée with extra-virgin olive oil and a pinch of paprika and serve it alongside the mushrooms. Eat straight away.
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