Mega mushroom flatbreads

Name: Mega mushroom flatbreads
Prep time: 15 min
Cook time: 65 min
Total time: 1 h 20 min
Yield: Makes 6
Ingredients: 1 tbsp olive oil, plus extra for drizzling; 1 tbsp unsalted butter; 1 banana (echalion) shallot, finely chopped; 250g white mushrooms, finely chopped; 4 garlic cloves, finely chopped; 5 thyme sprigs, leaves picked; 100g mascarpone; 1 tsp white miso paste (optional); 600g assorted mushrooms, cut into different sizes/shapes; Fine semolina or plain flour to dust; 1 batch https://www.deliciousmagazine.co.uk/recipes/flatbread-dough/flatbread dough in 6 balls, at room temperature; Tarragon leaves to garnish (optional)

Portion size: Makes 6
Prep time 15 min. Cook time 30-65 min (depending on method)
Difficulty: easy

Vegetarian

Tom Shingler

Head of food, delicious.

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These mushroom flatbreads are a celebration of fungi. A base of duxelles is topped with assorted sliced mushrooms, which will crisp lightly in the oven.

Use the same dough to make these incredible moules marinieres flatbreads.

Before you start

Make ahead The duxelles base will keep in the fridge for up to 24 hours. You can also boil the mushrooms up to 6 hours in advance. Keep chilled.

To make this recipe, you’ll also need a batch of our flatbread dough.

Be a better cook Boiling the mushrooms ensures they’ll stay beautifully juicy and flavourful, even after a hot blast in the oven.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

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Ingredients

1 tbsp olive oil, plus extra for drizzling
1 tbsp unsalted butter
1 banana (echalion) shallot, finely chopped
250g white mushrooms, finely chopped
4 garlic cloves, finely chopped
5 thyme sprigs, leaves picked
100g mascarpone
1 tsp white miso paste (optional)
600g assorted mushrooms, cut into different sizes/shapes
Fine semolina or plain flour to dust
1 batch flatbread dough in 6 balls, at room temperature
Tarragon leaves to garnish (optional)

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Method

Add the oil and butter to a large frying pan over a medium heat. Once foaming, add the shallot and white mushrooms and cook for 10 minutes, stirring often, until the mushrooms have released all their moisture and the mixture becomes a thick, dark, coarse paste.
Add the garlic and thyme and cook for a few minutes more, then stir in the mascarpone and miso (if using). Season with a pinch of salt and plenty of black pepper, then set aside to cool.
Bring a pan of salted water to the boil. Add the assorted mushrooms and boil for 5 minutes. Drain and set aside.
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Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or see ‘the double baking tray trick’ above, or heat your pizza oven – aiming to get it to 450°C).
Dust a work surface with semolina or flour and stretch out a dough ball. Spread it with the mascarpone mixture. Arrange the boiled mushrooms on top, then drizzle with oil and cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.
Scatter the flatbread with the tarragon (if using). Cook the rest of the flatbreads in the same way.