garbanzo i funghi piccata (or something)

31 Jan

Will serve this over some lemon-parsley angel hair…

1# dried chickpeas, cooked & drained (or 4 cans)
8 oz sliced mushrooms
2 Tbsp olive oil
1/2 cup melted margarine
1 cup dry white wine
Juice from 3 large lemons (about 9 TBSP)
2 tsp chick-un stock powder
2 Tbsp brined capers, rinsed
1/4 cup chopped parsley
parsley sprigs for garnish
lemon slices for garnish

In a pot, heat the olive oil over medium-high heat. Add the mushrooms and saute for 7-10 minutes, stirring every minute or so, until they have shrunken, browned and there’s mushroom liquid at the bottom of the pan. While mushrooms are sauteing, whisk together the melted margarine, lemon juice, white wine, and chickun broth powder. When mushrooms are browned, add in the sauce, capers and cooked chickpeas. Bring to a boil, cover, and simmer until heated through. Add salt and pepper to taste.


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