Wild Mushroom Socca Stacks

Socca, a flat bread made with chickpea flour, is layered with mushrooms and tomatoes to create a perfect entree for two. I made this as a first course for Valentine's Day with the hubby. It was so filling that I could only eat half of it!!

Slow-Roasted Plum Tomatoes and Sauce

12 plum tomatoes

6 cloves garlic, minced

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh oregano

• Heat oven to 300. Place tomato halves, cut side up, on baking sheet. Sprinkle with garlic, thyme, rosemary, and oregano. Season with salt and pepper and drizzle olive oil over tomatoes (optional). Bake for 2 hours.
• Puree 12 tomato halves in food processor until smooth to make sauce. Save remaining tomato halves for Socca Stacks.

Wild Mushroom Socca Stacks

1/2 c chickpea flour

1/8 tsp salt

1/8 tsp ground black pepper

1 Tbsp olive oil

2 medium sweet onions, chopped

2 Tbsp fresh thyme

1/2 lb wild mushroom mix

1/3 cup dry white wine or vermouth

1 recipe slow-roasted plum tomatoes and sauce

• Preheat oven to 450. Coat loaf pan with cooking spray.
• Whisk together chickpea flour, salt, and pepper in medium bowl. Slowly whisk in 1 cup of lukewarm water, then 1 Tbsp oil. Set aside.
• Heat a large skillet over medium heat with non-stick cooking spray. Add onion and thyme; cover, and cook 10 minutes, stirring occasionally. Add mushrooms, and saute 8 minutes. Stiry in wine, and cook 4 minutes more, or until most of liquid has evaporated. Season with salt and pepper (optional). Cover, and keep warm over low heat.
• Pour chickpea mixture into prepared loaf pan. Bake 7 minutes. The socca should feel firm and the edges set. Cut into 4 rectangles.
• Drizzle plates with half of Slow-Roasted Plum Tomatoes and Sauce. Lay first layer of socca on plates. Spoon half of mushroom mixture over socca, and top with generous helping of Slow-Roasted Plum Tomato halves. Add second socca layer, followed by remaining mushroom mixture. Drizzle with remaining sauce, and garnish with remaining tomatoes.

From: Vegetarian Times, October 2009