This dish started as a ‘unprepared’ trial dish, and was created while being in the process of cooking. And crispy lemon porcini became one of my all-time favourites!
I like the balanced acidity of this bowl, together with the spice from the chickpeas, and the sweetness from the onions. The texture of the porcini makes it a hearty dish, and of course you can add as little or as much you like. It is healthy, nutritious and delicious! You can eat it as a lunch dish, dinner main, or even as a take away bowl for pick-nick or office lunch.
It is not always easy to find fresh porcini mushrooms though, so as soon as they arrive at my local market, it will be on my menu daily 😉 . Of course cooked in various ways, or raw in a carpaccio. If you are not familiar with this type of mushroom , I suggest readingthis very informative & interesting article from Untamed feast.
Another recipe with crispy lemon porcini
Like I said, once I can find these beauties, locally called Cepes. I eat them for a few weeks. This time I made them with a pasta dish. I used the foot (the stem) of the porcini’s for making my favourite crispy porcini as you can read and see in the recipe below. The heads I used for a tasty sauce to mix through the pasta.
For the pasta sauce;
Sauté the shallots until translucent (not browned) in some olive oil and a pinch of salt. Add the chopped porcini heads (well cleaned) and stir for a few minutes until you can sense the beautiful nutty & mushroom sense. Pour in a good amount of white wine, and let the wine reduce to half. Let the sauce cool down enough to safely blend until smooth. Or use a hand-blender and pulse a few times to keep a more rustic texture. Heat up the sauce again, if you find it too thin, just reduce it till you reach the desired texture. Season well with some salt, pepper, and a little splash of lemon.
Once you boiled your pasta according package, stir the pasta through the sauce and top with the crispy lemon porcini from the oven.
I just love the creaminess from the pasta with sauce topped with the crispy porcini. A beautiful mixture, and a definite ‘must try’ 😉
Check out this little instruction video
what to drink with the crispy lemon porcini bowl ?
Normally with any mushroom dish I love a light pinot noir. But in this case, Not.
Because of the lemon crispy twist of the porcini. Together with lots of other flavours on the plate, like spice, sweet and herbs. This dish can handle a really flavoursome, and complex white, from the warmer climates. Think of the typical Languedoc blends of the South of France; Roussane, Marsanne, and viognier blends. Or Southern Australian whites, oaked chardonnays, or a good South African Chenin. Stick with quality though!
I hope you enjoy this dish as much as I do. And please tell me all about your own creations, and ideas. That’s what cooking and enjoyment of eating is all about! Don’t forget to add @haricoco1 to your Instagram posts 😉 I Love to see your bowl creations.
1 can of chickpeas (or dried chickpeas soaked and boiled)
1 large carrot, roughly chopped
1 shallot , finely chopped
1/2 tsp chilli paste (more to liking)
50 g ( 2cups) lamb’s lettuce
salt (sea salt)
Preheat oven to 180C
Brush the porcini foot clean and cut off the hard end if needed.
pull the porcini into strips and prepare 1 bowl with the aquafaba, and another bowl with flour, lemon zest , salt and pepper
Toss all Porcini strips into the aquafaba , followed by the flour mixture.
Arrange all strips onto an oven dish, drizzle with a little olive oil, and bake for approx. 30 minutes (Toss around once or twice during baking)
While porcini is in the oven, prepare the rest; Boil quinoa in double amount of water Uncovered, when liquid is gone, take it off the heat and cover it for 5 minutes, after 5 minutes stir it with a fork and you should have nice fluffy quinoa
Saute the chopped shallot in a pan and add a bit of salt, don’t let the shallot go brown. Add the chilli paste and stir-fry for another minute. Add the chopped carrot and leave for approx. 10 minutes on a slightly lower heat (you might have to add a little splash of water). After 10 minutes add the chickpeas. Test the seasoning, and add a small drizzle of the lemon juice at the end. You want the carrots to still be a bit crunchy.
Saute the onion in a pan with a bit of salt for a few minutes. Add the 50 ml of white wine and cover. After 5 min (or when onions are softened) take the lid of, and reduce the liquid, add 1 tsp of sugar and leave for another few minutes.
To finish the quinoa; Add the chopped herbs and juice of half a lemon, mix well.
By now, the porcini should be lightly brown with a slight crisp. You can prepare your 2 bowls by starting with a layer of lamb’s lettuce (if you like you can dress the lettuce with a simple vinaigrette of olive oil, lemon juice, salt, sugar). Top with the herby quinoa, the spicy chickpeas and carrot and the onions. Keep the centre free, for the crispy porcini and decorate with a slice of lemon.
I haven\’t tried this dish yet with oyster mushrooms. But I think that might work as well. Let me know if you try it with any other mushrooms, and how they end up. I like my crispy porcini very \’lemony\’, but of course you can adjust this to your liking. Same for the chickpeas, I like them quiet spicy, but of course this can be adjusted, all together with a light sweetness of the softened onions, it should create a good balanced bowl.
Crispy lemon porcini with herby quinoa, spiced chickpeas and onions
Amount Per Serving:
% Daily Value*
Total Fat16.86 g
Saturated Fat 2.03 g
Total Carbohydrate106.58 g
Dietary Fiber 22.69 g
Sugars 24.32 g
Vitamin A 40.98 %
Vitamin C 42.38 %
Calcium 26.22 %
Iron 49.95 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.