Mushroom Panisse Recipe

Make the batter

Whisk 2 cups chickpea flour and 1.5 tsp salt in a medium heavy saucepan. Slowly pour in 5 cups cold water while whisking to avoid lumps until smooth.

Add 2 tbs olive oil, 1 tbs chopped thyme, 1 tsp chopped rosemary, and 1 tsp minced garlic to the mixture and place over medium heat.

Cook, stirring constantly with a wooden spoon or spatula, bringing the mixture to a gentle boil. Continue cooking and stirring for 6–8 minutes until the mixture thickens to a very thick polenta-like paste and pulls away cleanly from the sides of the pan.

Taste and adjust seasoning with 1/2 tsp black pepper if needed. Spread the hot mixture into a lightly oiled 8x8-inch or similar shallow baking dish to about 1/2-inch thickness (use wet spatula to smooth). Cool to room temperature, then cover and refrigerate for at least 2 hours or until firm (overnight is fine).

Cut and fry

When firm, invert the chilled panisse onto a cutting board and cut into rectangles or rounds (about 12 pieces). Heat 3 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add the panisse pieces and fry 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate and keep warm.

Preheat broiler to high (or oven to 220°C/425°F). Prick the eggplant with a fork, then roast whole on a sheet tray under the broiler or in the oven, turning occasionally, until skin is charred and flesh is very soft, 20–30 minutes (less under a broiler).

Cool slightly, then halve and scoop the flesh into a sieve to drain briefly, or into a bowl and discard excess liquid. Transfer flesh to a food processor and add 2 tbs tahini, 1 clove roasted or raw garlic, 1 tbsp lemon juice, 1 tbs olive oil and 1/2 tsp salt. Puree until smooth and creamy. Adjust seasoning to taste.

If the puree is too thick, thin with 1–2 tsp water or olive oil to a spreadable consistency. Keep at room temperature until plating.

Clean and slice mushrooms so pieces are fairly uniform. Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until the butter foams.

Add the diced shallot and sauté 1–2 minutes until translucent. Add the mushrooms in a single layer (do this in batches if needed) and let sear undisturbed for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until tender.

Add 2 tbs white wine or veg stock to deglaze the pan, scraping up browned bits. Stir in 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute more until flavors meld. Finish with 1 tsp lemon juice. Keep warm.

In a small bowl, mash 3 black garlic cloves to a paste and combine with 3 tbs tahini, 1 tsp lemon juice, 1/4 tsp salt and 2 tbs warm water. Whisk until smooth and pourable; add more water teaspoon by teaspoon if needed to reach a drizzleable consistency.

Taste and adjust for salt or acidity. If tahini is bitter, a small pinch of sugar (optional) can balance it.

To plate: spread 1–2 tbsp eggplant puree on each plate. Top with a fried piece of panisse. Spoon warm mushrooms over the panisse. Drizzle black garlic tahini over the mushrooms and around the plate. Finish with microgreens or chopped parsley and a light sprinkle of smoked paprika or Aleppo pepper if using.