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Creamy Mushroom Flatbreads

Creamy Mushroom Flatbreads

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Gary Pollard

Gary Pollard

Community member

"Top delicious cheddar cheese and garlic flatbreads with three types of mushroom, serviced in a velvety creme fraiche sauce."
Difficulty
Easy 👌
Preparation
20 min
Baking
8 min
Resting
0 min

Ingredients

2Servings
16⅔ g
dried porcini mushrooms
flatbreads
tbsp
rapeseed oil
83⅓ g
portobello mushrooms
66⅔ g
button mushrooms
33⅓ ml
crème fraîche
sprigs
thyme

Utensils

kettle, bowl, oven, frying pan

  • Step 1/ 6

    • 16⅔ 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

    • tbsp rapeseed oil
    • 83⅓ g portobello mushrooms
    • 66⅔ 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

    • 33⅓ ml crème fraîche
    • 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.

  • Enjoy your meal!

    Creamy Mushroom Flatbreads

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