Chickpea, Chanterelle, Local Black Truffle

* NOTE: The mushrooms should be cooked in either cast iron or carbon steel. The pan needs to be heated well first and large enough to hold the mushrooms with room to spare. If the pan is crowded then the mushrooms end up stewing rather than browning. The cast iron/carbon steel gets hot, stays really hot and that helps the rapid evaporation of liquid which is so crucial to a nicely browned mushroom. note: NOTE: The mushrooms should be cooked in either cast iron or carbon steel. The pan needs to be heated well first and large enough to hold the mushrooms with room to spare. If the pan is crowded then the mushrooms end up stewing rather than browning. The cast iron/carbon steel gets hot, stays really hot and that helps the rapid evaporation of liquid which is so crucial to a nicely browned mushroom.

1 can of chickpeas (15oz) drained, or roughly two cups of cooked chickpeas

2 good sized handfuls of fresh chanterelle mushrooms

4 tablespoons of butter

1 tablespoon olive oil

1 small bunch of fresh flat leaf parsley, finely chopped

sea salt and freshly ground black pepper

freshly squeezed lemon juice to taste (roughly 1 tbs)

black truffle to taste

a small handful of very finely sliced red onion (totally optional, and not photographed)

Directions at mattikaarts.com

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