Creamy Mushroom Flatbreads

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

• 2 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.