Olive oil Roasted Mushrooms on Italian Flatbread

This meal is inspired by Alison Roman’s olive oil roasted mushrooms from her amazing cookbook (seriously might be my fav cookbook of all time) “Dining In”. You start by making an easy flat bread dough using a few pantry staple ingredients, then as the dough rests you throw the mushrooms, some herbs, garlic and shallots into a roasting dish and smother them with lots of olive oil, salt and pepper. Roast the mushrooms as you fry up your flat bread and then assemble for a delicious lunch or dinner with a salad.

Servings: 4

Mushroom recipe source: Alison Roman
Flatbread recipe source: Food52

Adapted by: Tierney Larson

Ingredients:

Flatbread:

2 cups (250g) AP flour

2 tbl (30g) olive oil

1/4 tsp kosher salt

1/2 cup of water, room temp

Mushrooms:

1 1/2 lbs Baby Bella mushrooms, cleaned, stems removed and torn into quarters

1 shallot halved

2 sprigs of thyme

1 spring of rosemary

1 head of garlic halved crosswise

1 1/2 cups of olive oil

kosher salt and pepper

Toppings:

4 tbl sour cream

2 tbl chives minced

2 tbl cilantro leaves and tender stems chopped

2 tbl capers, drained

1 lemon cut into wedges for serving

Preheat the oven to 400F

Make the flatbread: In a medium sized bowl using your hands, mix the flour, salt and olive oil in the bowl until it’s crumbly and even textured. Pour in 1/2 cup of water and mix until you have a ball of dough that isn’t sticky, and isn’t too dry either. It should be smooth (adjust water or flour if needed, a little bit at a time until you achieve a good consistency)

Cover with a tea towel and let rest for 30 min.

Mushrooms:

In a 3 quart baking dish add the mushrooms, shallots, garlic, herbs and olive oil. Add a good pinch of kosher salt and some black pepper. Roast for 35-45 min until golden brown.

While the mushrooms roast, heat a cast iron skillet over medium heat. Divide the flatbread dough into 4 pieces about 100g each. Roll out on a lightly floured surface to about 10 inch circles one at a time, keeping the dough balls covered until ready to cook.

Cook for 2-3 min per side popping any air bubbles with a sharp knife. Remove and set on a plate until ready to assemble.

When the mushrooms are done, spread about 1 tbl of sour cream on top of each flatbread, top with capers, mushrooms, cilantro, chives, a squeeze of lemon juice and a drizzle of the oil that the mushrooms were cooked in. Sprinkle with some flaky salt and pepper and then serve!