One of the most important aspect I consider about cooking is to avoid waste as much as possible. Being able to play with good quality ingredients, or simply being able to eat everyday, is a chance we all shall feel extremely lucky to savor. It is imperative to pay respect to the ingredients we work with, but above all, to pay respect to the origin of the ingredients we work with, remembering that we are sharing cultural traditions, inspirations, from culture that sometimes eat to survive. We have the chance to travel and taste the world. We have time to get inspired, cook, eat and expose our food on the web. Sharing epicurean pleasures doesn’t mean that we have to forget the value of our medium. So lets be wise and use our medium as much as possible. Almost everything can be recycled. With a little imagination, even peels can have gastronomic potential.
For this recipe, I had to find a way to sublimate some leftover creamy polenta, chickpeas and bell peppers. I’ve been lucky to find the perfect inspiration from Herbivoracious. Tadah! And it was simply delicious!
Notes: Vegetarian, Vegan, Dairy-Free, Gluten-Free, Nuts-Free, Kosher Parve.
What to set up…
(recipe adapted from Herbivoracious)
- 8 king oyster mushrooms – or enough for 4 portions (depending on size)
- olive oil
- 1-2 cup cold leftover creamy polenta – or enough for 4 portions
- 1 batch peperonata (click here for the recipe)
- 230 grams (1 cup) dried chickpeas, cooked
- 1 cup fig puree (see below)
- Pink Himalayan Salt or Kosher Salt
- Flat leaf parsley, minced
- Make your fig puree: In a bowl, simply add 1 cup dried figs covered with warm water, soaking for 30 minutes. You want the figs to be completely rehydrated. When ready, puree the figs with a bit of the soaking water in a food processor. Set aside.
- Preheat oven to 230°C (450°F). Cut the mushrooms, toss with olive oil and roast until very tender. Turn off the oven, but reserved the mushrooms in.
- In a large pot, heat the already cooked chickpeas together with the peperonata, stirring to combine, cooking together until you get a very tender stew.
- Heat some olive oil in a large skillet over high heat and warm the polenta couple of minutes, stirring constantly to prevent burning. Remove to a plate.
- With the skillet still on high, sear the roasted mushrooms for a minute to add extra flavor.
- To serve, on 4 large plates, start by drizzling the fig puree, with the creamy polenta and the chickpea-peperonata stew, top with the king oyster mushroom, a few flakes of the pink himalayan salt of kosher salt and a pinch of the minced parsley.
- Serve hot.