After discovering a bag of chickpea flour lingering on the top shelf of our cupboard, I set out looking for recipes to use it up and settled on pudla (Indian chickpea crepes) – and once I saw a version topped with mushrooms I knew I had to do a mash-up with Melissa Clark’s Mushroom Bourguignon!
While both elements were tasty on their own, I should have known the flavors weren’t very complementary of each other.
The tender crepes were flavored with serrano pepper, cilantro, and ginger and while I’m not a fan of repetitive cooking, they were worth the effort – I just may serve them with chutney next time as suggested.
The bourguignon recipe is an old favorite for when we are trying to cut back on meat. Packed with a mix of mushrooms, carrots, leek, pearl onions, and garlic swimming in a thick sauce of tomato paste, red wine, beef stock, and soy sauce, it’s an umami-packed, hearty delight! The finishing touch is thinly sliced oyster mushrooms that are crisped in butter and then sprinkled over top. A dream!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Tomato paste
Pricey Ingredients: —
Hard-to-find: —
Mushroom Bourguinon recipe on NYTCooking.com.
Pudla (Indian Chickpea Crepe) recipe on TheKitchn.
