Chickpeas with Saint George’s mushrooms

Chickpeas with Saint George’s mushrooms

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

To me, seeing these mushrooms means spring has arrived. The last time I cooked with these I was in in the Basque country with my dear friends Juan Mar Arzak and Jose from Ganbara.

We were cooking in a sociedad gastronómica, which is a gastronomic gentlemen’s club, and there was a debate about whether the mushrooms taste better when small or big in size. We all agreed that the bigger ones have a much better aroma and flavour.

Ingredients

Quantity Ingredient

for the stock

Quantity Ingredient
1 carrot, cut into pieces
1 onion, quartered
1 celery stalk
handful black peppercorns
2 bay leaves
few sprigs thyme
320g dried spanish chickpeas, soaked overnight in cold water
1 tablespoon olive oil, for frying
20g unsalted butter
300g st george’s mushrooms, sliced
100ml fino sherry
4 free-range eggs
handful watercress

Method

  1. To make the stock, put the vegetables, peppercorns and herbs in a large pan and add 1.7 litres cold water. Bring to the boil and simmer for 20 minutes. Strain and return the stock to the pan.
  2. Drain the chickpeas and add to the stock. Cook for 1 hour until the chickpeas are completely tender and the stock is absorbed but they are still a little bit juicy.
  3. Meanwhile, heat the oil and butter in a pan and fry the mushrooms for 5 minutes over a high heat. Add the sherry and bubble for a minute.
  4. Poach the eggs in simmering water until set but the yolks are still runny. Stir the watercress into the chickpeas then divide between four warmed bowls. Top each with a poached egg and some mushrooms and serve.
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