This bowl of chickpea puree with creamy mushrooms infused with thyme and white wine is pure comfort! Dig in!
This dish is pure comfort with all the creamy goodness going on. First, there’s the chickpea puree which reminds me of mashed potatoes, but better, because I’m not a big mashed potatoes fan. Except for the Joel Robuchon-style potato puree which is made with about as much butter as potatoes (and that’s okay because butter is delicious).
Then there’s the creamy, meaty, thyme and white wine infused mushrooms, probably my favorite vegetable if you forced me to make a choice. I especially love the dried porcinis, which have incredible flavor and the most perfect texture. I fell in love with them last year in France when it was cepes season. When I learned cepes was the French name for porcinis I was literally overjoyed because I thought I’d never get to eat them again.
This is one of those dishes you’ll want to dig into by a hot fire under a cozy knit blanket while watching a movie. Except it’s 70 degrees out and I’m typing this while sitting outside in leggings and a t-shirt drinking cold fizzy water. So maybe pin this recipe until next winter?
Still, total comfort dish.
Speaking of which, can we all get together and decide that speaking about comfort food as if turning to food for comfort is a bad thing? Food, flavors, and scents are tied to happy memories, and eating foods that bring back those happy memories is comforting. Food is inherently pleasurable – it stimulates the release of happy hormones in our brain. So, why not turn to food when you’re in need of a little comfort? Sometimes it works!
I think a better question is if you’re constantly turning to food for comfort, what’s going on in life that you’re seeking comfort from? Also, what are some other ways you can get comfort – not because comfort food is the wrong choice, but because we need lots of different coping mechanisms (p.s. stay tuned this Wednesday for more on how to build a self care toolbox).
Me? When i’m in need of comfort, I like to get ice cream (usually from this place), a freshly baked cookie from a local bakery (usually here) or eat anything involving cheese (specifically cheese sticks, woodfire pizza and fancy cheese plates).
I also like to take mindful walks around the neighborhood, play with the pups, and watch Netflix in bed with my blankey, because yes, even 32-year olds are allowed to still have their blankey.
What are some of your favorite comfort foods? What else do you do for comfort?
- 1 cup dried porcinis (or other dried mushroom)
- 2 cups very hot water
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- ½ large yellow onion, finely minced
- 8 ounces cremini mushrooms, quartered
- ½ teaspoon dried thyme
- 1 tablespoon flour
- ¼ cup white wine
- Chickpea Puree:
- 3 cans chickpeas, drained and rinsed, ½ cup canning liquid reserved
- 2 tablespoons extra-virgin olive oil
- ½ large yellow onion, finely chopped
- 2 garlic cloves, minced
- First, rehydrate the dried mushrooms. Place mushrooms in a large bowl and top with hot water. Let rehydrate at least 10 minutes. Drain, reserving 1 cup of the mushroom liquid.
- Blend chickpeas in a food processor until creamy. Season with salt and black pepper. Set aside until ready to use.
- Next, cook the mushrooms. Heat butter and olive oil in a large skillet. Add onion and saute until translucent, about 5 minutes. Add rehydrated mushrooms, fresh mushrooms, and thyme. Season with salt and pepper and cook until liquids are released. Add flour and stir to coat. Cook until the liquids are absorbed, then pour in white wine. Cook until most of the wine has evaporated, then pour in the reserved mushroom liquid. Cook, until liquid is mostly absorbed and mushrooms are coated in a creamy sauce. Season with salt and black pepper to taste.
- Then, make chickpea puree. Heat olive oil in a pot on medium-high heat. Add onions and garlic and cook until golden, about 7 minutes. Stir in chickpea puree and thin to desired consistency with some of the reserved bean liquid.
More comfort food from the archives: