Nik Sharma’s mushrooms with roasted chickpea sauce. Photograph: Issy Croker/The Guardian. Food styling: Sam Dixon. Prop styling: Louie Waller.
Roasting the chickpea flour builds a smoky aroma for the sauce in which the sauteed mushrooms bathe. Serve this as a side, and if you do end up with leftovers, they make a good topping for crostini, too. You can skip the ghee or butter in favour of olive oil (an olive oil-based butter would also be fantastic here) to make it dairy-free.
To make this recipe, please visit my column at The Guardian.
