Lagane Recipe
roasted mushrooms, chickpeas, white miso butter
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Ingredients
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Mushrooms
Chickpeas
White Miso Butter
Method
Roasting Mushrooms
- 1
Prepare the Mushrooms
Preheat your oven to 200°C (400°F). Clean the button mushrooms by wiping them with a damp cloth. Trim the stems if necessary.
- 2
Season and Roast
In a large bowl, toss the cleaned mushrooms with olive oil, salt, and black pepper until well coated. Spread them out in a single layer on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
Preparing Chickpeas
- 3
Prepare the Chickpeas
While the mushrooms are roasting, drain and rinse the canned chickpeas under cold water. Set aside.
- 4
Cook the Chickpeas
In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant. Add the chickpeas, cumin powder, paprika, and salt. Stir well to combine and cook for 5-7 minutes until the chickpeas are heated through and slightly crispy.
Making White Miso Butter
- 5
Prepare the Miso Butter
In a small bowl, combine the softened unsalted butter with white miso paste. Mix well until fully incorporated and creamy.
Assembly
- 6
Combine and Serve
In a large serving dish, combine the roasted mushrooms and sautéed chickpeas. Top with dollops of the white miso butter and gently toss to coat. Serve warm.