Rustic Wild Mushroom Flatbread with Leeks and Cashews
Indulge in the earthy flavors of sautéed chanterelle mushrooms and caramelized leeks atop a crispy homemade flatbread. The addition of capers and garlic adds a tangy and aromatic note, perfectly balanced by the richness of roasted cashews. This delightful dish is perfect for a cozy dinner or a communal appetizer.
ingredients
- 1 cup chanterelle mushrooms, sliced
- 1 leek, white and light green parts only, thinly sliced
- 2 cloves of garlic, minced
- 1/4 cup capers, drained
- 1/4 cup roasted cashews, roughly chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons olive oil, divided
- Freshly ground black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 450°F (232°C).
- 2.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced mushrooms until golden brown and slightly crispy. Remove from the skillet and set aside.
- 3.
In the same skillet, add another tablespoon of olive oil and sauté the leeks until caramelized. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
- 4.
In a mixing bowl, combine the flour, baking powder, and salt. Gradually add warm water, mixing until a soft dough forms.
- 5.
Transfer the dough to a lightly floured surface and knead for a few minutes. Roll it out into a thin rectangular shape.
- 6.
Place the rolled-out dough onto a baking sheet lined with parchment paper. Brush the surface with olive oil and sprinkle with black pepper.
- 7.
Spread the caramelized leeks evenly over the dough, followed by the sautéed chanterelle mushrooms.
- 8.
Sprinkle the capers and chopped cashews over the top, pressing them lightly into the mixture.
- 9.
Bake in the preheated oven for 12-15 minutes, or until the flatbread is golden brown and crispy around the edges.
- 10.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
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