We have Chef Joshna to thank for this perfect brunch or lunch dish. Serve it up with a simple side salad or a bowl of soup!
½ batch farinata batter
¼ cup olive oil plus 2 tbsp
Freshly ground pepper
1 clove garlic, minced
2 cups mixed wild mushrooms, sliced
½ tsp kosher salt
2-3 sprigs fresh thyme
1 round brie other soft-ripened cheese
1. Use an 8-inch crepe pan or nonstick sauté pan for this version. Whisk 3 tbsp more olive oil into the batter. (TIP: using a hand blender or blender makes the smoothest crepe batter.) Preheat oven to 150F. Heat 1 tbsp olive oil on medium high heat and swirl around to coat pan. Pour ¼ of batter into pan and swirl around to coat. Cook for 2-3 minutes, or until bottom is golden and crisp. Flip farinata and cook for another minute, just until farinata is set. Transfer to a tray in warming oven promptly, and repeat with remaining oil and batter.
2. In another sauté pan, heat 2 tbsp olive oil on medium high heat. Add garlic and cook for 30 seconds. Add mushrooms and toss well to coat with oil. Cook for 7-10 minutes, or until mushrooms are slightly browned and flavourful. Season with salt and pepper and garnish with fresh thyme leaves.
3. To assemble, cut ¼-inch slices of cheese. Arrange 2-3 slices of cheese on half of a warm farinata crepe and top with ¼ of mushroom mixture. Fold crepe over mushrooms & cheese and serve.