Mushrooms with socca bread and hummus
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz gram flour 1 tsp salt 5½ tbsp olive oil, plus extra for frying For the crispy duck 200g/7oz Portobello mushrooms, finely chopped 200g/7oz chestnut mushrroms, finely chopped 1 …