Creamy Mushroom Flatbreads

Too few ratings

Gary

Community Member

“Top delicious cheddar cheese and garlic flatbreads with three types of mushroom, serviced in a velvety creme fraiche sauce.”

Difficulty

Easy 👌
20
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
50 g dried porcini mushrooms
flatbreads
1 tbsp rapeseed oil
250 g portobello mushrooms
200 g button mushrooms
100 ml crème fraîche
2 sprigs thyme
Metric
Imperial

Utensils

  • kettle
  • bowl
  • oven
  • frying pan
  • Step 1/6

    • 50 g dried porcini mushrooms
    • kettle
    • bowl

    Put the dried porcini into a large bowl and cover with boiling water. Set aside to soak for 30 minutes.

  • Step 2/6

    • flatbreads
    • oven

    Preheat the oven to 200C / 180C Fan / Gas Mark 6. Cook the flatbreads according to the pack instructions.

  • Step 3/6

    • 1 tbsp rapeseed oil
    • 250 g portobello mushrooms
    • 200 g button mushrooms
    • frying pan

    Heat the oil in a large frying pan and cook the portobello and button mushrooms for 6-8 minutes until softened and beginning to brown.

  • Step 4/6

    Drain the soaked porcini, reserving 1 tablespoon of the liquid. Chop and add to the frying pan. Cook for 2 mins.

  • Step 5/6

    • 100 ml crème fraîche
    • 2 sprigs thyme

    Stir the reserved porcini liquid and the creme fraiche into the mushrooms. Add the leaves from 1 spring of thyme, season with black pepper then spoon onto the flatbreads.

  • Step 6/6

    Cut each flatbread into 3 pieces, then sprinkle with the remaining thyme before serving.