Recipes
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

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(18 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.33 per serving

Nutritional Information

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
Med
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

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.