Roasting the chickpea flour builds a smoky aroma for the sauce in which the sauteed mushrooms bathe. Serve this as a side, and if you do end up with leftovers, they make a good topping for crostini, too. You can skip the ghee or butter in favour of olive oil (an olive oil-based butter would also be fantastic here) to make it dairy-free. To make this recipe, please visit my column at The Guardian. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
