Inspired by the daily lunch menu of my favorite restaurant, this dish is special because it’s quick and comforting. The cider melds in with the mushrooms and garbanzos to make a sweet, slightly savory gravy. I used hard cider and splurged on fancy shiitake mushrooms from our local mushroomery. A cider-juice and any type of mushroom will work, though the nicer ones will result in a richer flavor. Choose a thick, rustic-type bread to hold up to the mushrooms and garbanzos. —Rebecca Fallihee | Eggplant + Olive
Test Kitchen Notes
Maybe it's because of the long military influence in my life, but I love savory sauces served over bread or toast. I had not, however, had any sauce or gravy with an apple cider base and had no clue what it would taste like. It was a tasty surprise! I can't believe that I was actually nervous pouring the cider in!
I followed the instructions exactly, but used baby portobellas instead of shiitake mushrooms and in no time had a brunch that included my favorite legume - garbanzos. The instructions and measurements were spot on.
My boyfriend and I loved the combination. The portobellas had a texture well matched to the garbanzos, the cider flavor was enhanced by reducing and added seasonings. I have enough ingredients to make another batch and my one tweak will be to add some crisped up pancetta for an added layer of flavor. I'm definitely going to be making this for weekend guests. Bravo Rebecca!! —Tania - The Oceanside House HB
shiitake mushrooms, chopped
fresh thyme, leaves removed
apple cider vinegar
cooked garbanzo beans
1 1/2 cups
hard apple cider
thickly sliced gluten-free bread, toasted
In This Recipe
In a medium sauté pan, heat oil over medium-high heat. Toss in the shallot and cook until they are soft and sizzling, 4 to 5 minutes.
Add in the mushrooms, thyme, and vinegar, and cook until the mushrooms start to soften.
Stir in the poultry seasoning, salt, pepper, and garbanzos, then pour in the cider.
Once the cider starts to bubble, turn it down to a low simmer, and cook until the cider is reduced by half to three-quarters, stirring occasionally.
In a small dish, whisk in the arrowroot starch with a splash of water, then pour the mixture into the mushrooms and beans. Let cook another minute or so, until the mixture thickens.
Toast the bread, then lay each slice on a plate or in a shallow bowl. Spoon the mushroom mixture atop and serve warm.