Flatbread with mushrooms and cheeses

Name: Flatbread with mushrooms and cheeses - Floriana A.
Ingredients: 150 ml lukewarm water; 250 g white flour; 1/2 cube of yeast; 1/2 teaspoon salt; 1 teaspoon granulated sugar; 1 tablespoon flax seeds; 1 tablespoon oil; Pleurotus mushrooms; approx. 200 g; 2 green onions; 2 tablespoons oil for sautéing; 1 egg + 1 tablespoon cold milk; salt and pepper to taste; 50 g cheese sliced; 20 g crumbled telemea cheese.

Appetizers - Flatbread with mushrooms and cheeses by Floriana A. - Recipia

I have made this flatbread with mushrooms and cheeses several times, especially when I crave something savory and substantial but don't have the patience for complicated doughs. The recipe is simple and straightforward, and the ingredients are easy to find. I like that the filling remains juicy without being watery, and the dough is elastic enough to be stretched directly in the pan, without the hassle of rolling it out on the table. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: at least 30 minutes Servings: 1 tray (2-3 people) Difficulty: easy Recipe type: appetizer, savory snack, quick lunch Ingredients 150 ml warm water 250 g white flour 1/2 cube fresh yeast 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon flax seeds 1 tablespoon oil approx. 200 g oyster mushrooms 2 green onions 2 tablespoons oil for sautéing 1 egg 1 tablespoon cold milk salt and pepper to taste 50 g cheese, sliced 20 g telemea cheese, crumbled Preparation method 1. Clean and wash the mushrooms and green onions. Chop the mushrooms as coarsely as you like, and slice the green onions into thin rounds. 2. Heat the 2 tablespoons of oil in a pan. Add the mushrooms, sprinkle with salt and pepper, and let them cook over medium heat until they release and then evaporate all the liquid. Don’t rush this step; otherwise, the filling will be watery. 3. Add the green onions to the pan, stir, and let it cook for a few more minutes. Remove the pan from the heat and allow everything to cool slightly. 4. Place the yeast in a bowl with the salt and sugar. Mix until it liquefies. Add the warm water, then the flax seeds, and gradually add the flour. Knead until you get an elastic, slightly sticky dough. 5. Finally, add a tablespoon of oil and knead a little more, just enough for the dough to easily detach from your hands. Don’t over-knead. 6. Preheat the oven to medium temperature. Grease the tray with a little oil. 7. Place the dough directly in the tray and stretch it with your palm to cover the bottom. Do not use a rolling pin. Prick it here and there with a fork. 8. Beat the egg with the tablespoon of milk. Brush the dough with this mixture using a brush or the back of a spoon. 9. Spread the mushroom and onion mixture on top. Sprinkle the cheese slices and crumbled telemea over the mushrooms. 10. Place the tray in the oven and leave it for at least 30 minutes at medium temperature. Remove when it is nicely browned on top. Why I make this recipe often It doesn’t require much effort or special techniques, and the ingredients are available all year round. It helps me use up leftover cheese or mushrooms that I don’t want to throw away. It’s good both warm and at room temperature, especially for a quick snack or a no-fuss lunch. Tips and variations Tips If you have time, let the dough rest for 10 minutes before stretching it. It’s not mandatory, but it comes out a bit fluffier. Oyster mushrooms work well, but don’t chop them too small; otherwise, they disappear during cooking. For the egg and milk wash, you can use just the egg if you don’t have milk. Substitutions White flour can be partially replaced with whole wheat flour, but the texture becomes denser. The cheese can be replaced with any hard cheese that melts easily. Telemea can be omitted or replaced with another type of salty cheese, depending on what you have on hand. Flax seeds can be eliminated, but they add extra texture. Variations Add other herbs (dill, parsley) to the filling for a different taste. For a richer version, you can also add some sun-dried tomatoes, chopped small. Instead of oyster mushrooms, you can also use champignon, but the texture will be different. Serving ideas It’s easy to eat warm, straight from the tray or cut into slices. It also goes well with a simple salad if you want a quick meal. Leftovers can be taken as a packed snack; they don’t crumble during transport. Frequently asked questions 1. Can I use another type of mushroom? Yes, you can use champignon, but oyster mushrooms have a better texture here. Other firm mushrooms work well too, as long as they are cooked to release their moisture. 2. Do I need to let the dough rise? It’s not mandatory, but if you let it rest for 10-15 minutes after kneading, it becomes a bit fluffier. If you’re in a hurry, you can continue directly. 3. Can I omit the egg wash? Yes, you can brush with just milk or a little water, but the crust will be less shiny. The egg helps with browning and gives shine, but it’s not essential for taste. 4. Can I add more filling? You can add more mushrooms, but be careful not to make the mixture too wet. Excess water will soften the dough during baking. 5. Can I freeze the flatbread? I do not recommend it. The dough with yeast and wet filling changes texture after freezing/thawing. Nutritional values Approximately, one serving of this flatbread has about 250-300 kcal, depending on the thickness of the dough and how much cheese you use. Macros (for a slice from three): about 10 g protein, 10 g fat, 35 g carbohydrates. These are approximate figures, depending on the portion size and the brand of ingredients used. Storage and reheating The flatbread stays good at room temperature for up to a day, covered. It doesn’t dry out very quickly. If it lasts longer, keep it in the fridge. Reheated in the oven or in a pan over low heat, it comes back well, but it’s not as good in the microwave – it becomes soggy. I do not recommend keeping it for more than 2 days, due to the filling.

Flatbread with mushrooms and cheeses

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