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This is a marriage made in heaven and vegetarian (can easily be made vegan if omitting butter).
You will need to get some cardoncelli mushrooms (king oyster mushrooms), slice them in two length-wise and pan fry them first in butter (or oil if you want to keep it vegan) on the cut side.
You might have to do this in batches depending on the amount of mushrooms and size of pan.
Once done, return all the mushrooms to the pan.
Chop finely some fresh rosemary and garlic (to taste), add to the pan with some dry white wine. Cover and simmer gently for about half an hour.
Much water will be rendered by the mushrooms so, after half an hour, take the lid off and reduce the liquid until syrupy. Make sure you do not reduce it too much because the sauce is essential.
Salt to taste at this stage, if needed ( I didn't use any).
Keep warm.
Make hummus by pulverizing cooked chickpeas with some of their cooking water, tahini, olive oil, lemon juice, garlic, salt and pepper. with a high speed blender. The use of cooking water will allow for a smoother hummus with less fat content. Jiggle a bit the lemon/garlic inputs until you are happy with the taste.
Once it is ready you can either warm it up in a microwave or using a bain-marie. It does not have to be hot, warm is enough.
Then spoon a generous portion of hummus per plate, add the mushrooms on top and drizzle with cacciatora juices.
You will need to get some cardoncelli mushrooms (king oyster mushrooms), slice them in two length-wise and pan fry them first in butter (or oil if you want to keep it vegan) on the cut side.
You might have to do this in batches depending on the amount of mushrooms and size of pan.
Once done, return all the mushrooms to the pan.
Chop finely some fresh rosemary and garlic (to taste), add to the pan with some dry white wine. Cover and simmer gently for about half an hour.
Much water will be rendered by the mushrooms so, after half an hour, take the lid off and reduce the liquid until syrupy. Make sure you do not reduce it too much because the sauce is essential.
Salt to taste at this stage, if needed ( I didn't use any).
Keep warm.
Make hummus by pulverizing cooked chickpeas with some of their cooking water, tahini, olive oil, lemon juice, garlic, salt and pepper. with a high speed blender. The use of cooking water will allow for a smoother hummus with less fat content. Jiggle a bit the lemon/garlic inputs until you are happy with the taste.
Once it is ready you can either warm it up in a microwave or using a bain-marie. It does not have to be hot, warm is enough.
Then spoon a generous portion of hummus per plate, add the mushrooms on top and drizzle with cacciatora juices.
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