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    Home / Breakfast and Brunch Recipes / Farinata with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free)

    Feb 12, 2015 · Last Updated: Feb 18, 2019

    Farinata with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free)

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    This farinata recipe is vegan, gluten free, dairy free, healthy and delicious! Farinata is a thin pancake made with chickpea flour and olive oil. This farinata recipe is topped with wild mushrooms and garlic aioli. 

    Earlier today, I posted a cookbook review of The Fresh Vegan Kitchen by David and Charlotte Bailey, and here's the recipe for Farinata with Wild Mushrooms and Garlic Aioli that goes along with my cookbook review. Their cookbook contains an amazing collection of vegan recipes, and it will inspire you to make new and exciting recipes with ingredients you’ve probably never used before.

    Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free) | The Worktop

    David and Charlotte run a delicious vegan food truck in London, where there's always a queue of people waiting to buy their signature Buddha Bowl. While I am a die hard fan of their Buddha Bowl (and the recipe for it is in their cookbook), I chose to make their farinata recipe today: Farinata with Wild Mushrooms and Garlic Aioli. I had never tried (or heard of) farinata before and was curious. Farinata is a thin unleavened pancake that is made out of chickpea flour, and it is vegan, gluten free and dairy free. It's typically cooked in a wood-burning oven, but this version is made in a frying pan on the stovetop.

    Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free) | The Worktop

    But before we get to the farinata recipe, I chatted with authors David and Charlotte Bailey and asked them a bit about mornings on their worktop. Here's a little peak into their daily morning routines!

    David-and-Charlotte-Bailey

    Good Morning David and Charlotte! What Are Mornings On Your Worktop Like?

    Do you eat breakfast every morning?
    We always try to but depends on how late we're running!

    Do you eat breakfast before or after you brush your teeth?
    No fixed routine!

    How do you take your coffee?
    Strong!

    Porridge: What do you put on top of it?
    One of our favourites! Bananas, blueberries, maple syrup and omega seed sprinkle! And we love making it with millet flakes.

    What is your favorite thing to eat for breakfast?
    See above! But scrambled tofu on sourdough another big favourite or vegan pancakes piled with berries and maple syrup.

    Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free) | The Worktop

    And now onto their delicious farinata recipe: Farinata with Wild Mushrooms and Garlic Aioli. You can learn more about David and Charlotte in my cookbook review of The Fresh Vegan Kitchen. Don't forget to enter into the raffle for your own free copy of The Fresh Vegan Kitchen too. I'm sending it to you wherever you live (worldwide), so if you don't live in London, it's your chance to get a taste of the London food scene. Enjoy their farinata recipe!

    Vegan Farinata with Mushrooms

    Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free)

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 4
    Prep: 15 mins
    Cook: 20 mins
    Total: 35 mins
    These traditional Italian pancakes are made with chickpea flour and olive oil, and a wonderful option for vegans and those following a wheat- and gluten-free diet. They are also known as socca in the south of France. This recipe takes farinata and makes it into a main meal.

    Ingredients

    For the farinata

    • 1 ⅓ cups water
    • ¾ cup extra-virgin olive oil (plus a little extra for cooking)
    • 1 cup chickpea flour (gram flour)
    • 3 tablespoon chopped fresh rosemary leaves
    • salt and pepper - to taste

    For the filling

    • 2 tablespoons olive oil
    • ½ medium onion - finely chopped
    • 2 garlic cloves - finely chopped
    • 2 cups wild mushrooms (I used chanterelle; David and Charlotte suggest porcini) - sliced
    • 2 cups button mushrooms - sliced
    • salt and pepper - to taste
    • ½ bunch fresh flat-leaf parsley - chopped, plus extra to garnish

    For the rest

    • 1 ⅔ cups cherry tomatoes on the vine
    • olive oil
    • 4 handfuls arugula (rocket)
    • 1 teaspoon smoked paprika
    • 1 batch Aioli (see below)

    For the Aioli (make the aioli first)

    • 1 garlic bulb
    • a drizzle of olive oil
    • ⅔ cup vegan mayonnaise
    • 10 strands of saffron - soaked in 2 tablespoons of water
    US Customary - Metric

    Instructions

    • Put all the batter ingredients in a blender and combine for about 30 seconds on fast until smooth - don't worry if there are a few bubbles. Set aside to rest for about 30 minutes.
    • To make the filling, heat the olive oil in the pan, then add the onion and garlic and saute for a couple of minutes on high heat. Add the mushrooms and seasoning and continue to saute for a further 4-5 minutes. Finish off with the chopped parsley and set aside.
    • Meanwhile, preheat the oven to 400°F/200°C. Put the cherry tomatoes on a baking sheet with a drizzle of olive oil and some salt and pepper and roast for about 10 minutes until nicely coloured. [It took my tomatoes about 20 minutes to brown.]
    • Heat a little olive oil in a frying pan over medium heat. Pour one-quarter of the batter into the pan and swirl round to cover the base. Fry for a few minutes until golden, then flip over and fry the other side. Remove from the pan and keep warm while you repeat with the remaining batter. [I used medium-high heat and cooked each side for about 4-5 minutes. Make sure you use a non-stick pan or enough oil to prevent the batter from sticking.]
    • Place the farinata on individual plates, spoon the mushroom filling on top, then fold over to cover. Sprinkle with a little paprika. Serve with the roasted tomatoes, some arugula (rocket) and a spoonful of Aioli.

    To make the Aioli

    • Preheat the oven to 350°F/180°C. Cut the garlic bulb in half horizontally, drizzle it generously with olive oil and put it on a baking sheet to roast for about 15 minutes. Remove the garlic cloves from their shells - they should just fall out - and crush in a pestle and mortar. Put the vegan mayonnaise in a bowl and mix in the roasted garlic, saffron strands and their soaking water, and mix to form a thick sauce. The aioli can be stored in the fridge for 4-6 days.

    Notes

    The notes in brackets are my own additions. This recipe is reprinted with permission from Pavilion Books.
    Course: Salads and Vegetables, Savory
    Special Diet: Dairy Free, Gluten Free, Vegan
    Author: The Worktop
    Cal : 667kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    P.S. If you love those dishes I used in the photo as much as I do, they were kindly provided by Falcon Enamelware.

    « The Fresh Vegan Kitchen Cookbook Review
    Healthy No-Bake Puffed Cereal Bars (Vegan, GF) »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner Ideas, Collections, Cooking Style, Dairy Free, Easter Breakfast Recipes, Gluten Free, Guest Posts, Lifestyle, No Egg, Pancake Recipes, Pancakes and Waffles, Quick and Easy Brunches, Salads and Vegetables, Savory Breakfast Ideas, Seasonal, Spring Breakfast Recipes, Stove Top, Vegan, VegetarianTags: falcon enamelware, london, mushrooms, olive oil, tomatoes, vegetables

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Tiffani says

      November 05, 2015 at 4:34 am

      This dish was delicious! Thank you for posting!!!

      Reply
    2. Denise Wright says

      February 13, 2015 at 12:35 pm

      I have never heard of a farinata but it looks and sounds delicious! We used to live in NW England (St. Annes/Lytham) and would visit London often. I wish I had know of your site back then! I'm sure we will be back tho. I'm off to follow you Pinterest.(found you on Pretty Pintastic.)

      Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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