Creamy mushroom flatbreads

Creamy mushroom flatbreads

Top delicious Cheddar cheese and roasted garlic flatbreads with three types of mushroom served in a velvety crème fraîche sauce

By , 23 September 2019

(9 votes)

Creamy mushroom flatbreads
  • Cook: 20 Mins
    plus soaking time

  • Serves: 6

Nutritional Info
Each 143g serving contains
  • Energy

    802KJ

    192KCAL

    10%
  • Fat

    9.2g

    med

    13%
  • Saturates

    3.6g

    med

    18%
  • Sugars

    1.6g

    low

    2%
  • Salt

    0.33g

    low

    6%
of your reference intake.
Typical energy values per 100g: 561kJ/134kcal.
Ingredients
  • 50g Merchant Gourmet Dried Porcini Mushrooms
  • Extra Special 2 West Country Cheddar & Roasted Garlic Flatbreads
  • 1tbsp rapeseed oil
  • 250g Extra Special Baby Portobello Mushrooms, small ones left whole, large sliced
  • 200g Grower's Selection Baby Button Mushrooms, a few left whole, the rest halved
  • 100ml Asda 50% Less Fat Crème Fraîche
  • A few sprigs thyme
Method
  • Put the dried porcini into a large bowl and cover with boiling water. Set aside to soak for 30 mins.

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

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

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

  • Stir the reserved porcini liquid and the crème fraîche into the mushrooms. Add the leaves from 1 sprig thyme, season with black pepper then spoon onto the flatbreads.

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