Sometimes called farinata, it’s a super easy-to-make base for your favorite vegetarian toppings. We roasted mushrooms in a foil pouch (bonus: quick cleanup!) to keep them tender and juicy and made a rough pesto with parsley and deeply roasted pecans. Cook, relax and enjoy!

What you'll need: 8 oz cremini mushrooms 3½ oz shiitake mushrooms 1 oz pecans 4 oz chickpea flour (Bob’s) 1 small red onion (6 oz) 1 clove garlic (0.2 oz) fresh parsley (0.5 oz) 1 lemon 1 oz feta olive oil coarse salt freshly ground black pepper

Equipment: aluminum foil rimmed baking sheet large skillet

Recipe steps:

  1. Roast mushrooms Preheat oven to 425°F. Trim cremini mushrooms and halve or quarter if large. Remove stems from shiitake mushrooms and cut caps in half. Place mushrooms on a large piece of foil, drizzle with 1 tablespoon oil, and season with salt and pepper. Close up foil into a tight packet and transfer to oven. Roast mushrooms until tender, 20–25 minutes.

  2. Toast pecans Spread pecans on a rimmed baking sheet and toast until slightly darker and fragrant, about 5 minutes. Let cool, then roughly chop. Meanwhile, place chickpea flour in a large dry skillet over medium heat. Cook, stirring constantly, until a shade darker, 3–4 minutes. Transfer to a medium bowl and wipe out skillet.

  3. Sauté onion Trim, halve, and peel onion, then thinly slice. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, season with salt and pepper, and cook until golden and tender, 3–5 minutes. Using a slotted spoon, transfer to a plate.

  4. Make batter While onions are cooking, whisk toasted chickpea flour with 1 cup water, 2 tablespoons oil, and ½ teaspoon salt; season with black pepper. Pour batter into skillet (it should coat the bottom evenly). Transfer skillet to oven and bake until just set, 5–10 minutes.

  5. Make pesto Meanwhile, peel and chop garlic. Chop parsley stems and leaves. Gather garlic, parsley and pecans together and continue to chop until very finely chopped. Transfer to a bowl and zest lemon over top. Halve lemon and squeeze juice into bowl. Add 3 tablespoons oil, stir to combine, and season with salt and pepper.

  6. Serve To serve, invert pancake onto a board in one swift motion and cut into wedges. Carefully unwrap mushrooms (be careful to avoid the hot steam inside). Top pancake with mushrooms and any juices, sautéed onions, and pesto. Crumble feta over top and drizzle with oil. Enjoy!

See what else is cooking this week!