Recipes
Creamy mushroom flatbreads
Top delicious Cheddar cheese and roasted garlic flatbreads with three types of mushroom served in a velvety crème fraîche sauce
Top delicious Cheddar cheese and roasted garlic flatbreads with three types of mushroom served in a velvety crème fraîche sauce
(18 votes)
Cook: 20 Mins
Serves: 6
Price: £1.33 per serving
Nutritional Information
Each 143g serving contains
Energy
802kj
192kcal
802kj
192kcal
10%
Fat
9.2g
9.2g
Med
13%
13%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
561kj/134kcal
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
1
Put the dried porcini into a large bowl and cover with boiling water. Set aside to soak for 30 mins.
2
Preheat the oven to 200C/180C Fan/Gas 6. Cook the flatbreads according to the pack instructions.
3
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.
4
Drain the soaked porcini, reserving 1tbsp of the liquid. Chop and add to the frying pan. Cook for 2 mins.
5
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.
6
Cut each flatbread into 3 pieces, then sprinkle with the remaining thyme before serving.