Name: Mega mushroom flatbreads
Prep time: 15 min
Cook time: 1 h 5 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 flatbread dough in 6 balls, at room temperature; Tarragon leaves to garnish (optional)

Mega mushroom flatbreads

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.

Vegetarian

ServesMakes 6

Hands-on15 min

Oven65 min

DifficultyEasy

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.
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.