Wild mushrooms don’t need much to show off their beautiful flavor. Sautéed in butter and olive oil with a little garlic and fresh thyme on grilled flatbread is really all you need. This recipe is one of the quickest ways to serve up a foraged collection after a day out in the woods. Remember to never wash your mushrooms; simply wipe them clean. Use a large skillet for frying so all the liquid evaporates and the mushrooms don’t stew and become soggy.
Yield: 4 servings
2 tablespoons olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
1 pound wild mushrooms, wiped clean and roughly sliced
3-4 sprigs thyme
Salt and freshly ground black pepper to taste
2 tablespoons parmesan cheese, freshly grated
1 tablespoon balsamic vinegar
In a small skillet over medium-high heat, add one tablespoon of olive oil and the butter. Add garlic, mushrooms and thyme and sauté for 8-10 minutes until they are soft and golden. Season with salt and pepper.
Simple Flatbread Dough
2 teaspoons granulated sugar
2 ½ teaspoons instant yeast 2 cups all-purpose flour
2 teaspoons kosher salt
½ cup warm water 2 tablespoons olive oil, plus more for oiling the bowl
In a small bowl, dissolve sugar and yeast in warm water. Let the mixture stand for 10 minutes, until foamy.
In a large mixing bowl, combine the flour, salt, olive oil and yeast mixture. Stir until all the flour is absorbed and comes together. Turn the dough onto a floured surface and knead for about 2 minutes.
Lightly oil a large mixing bowl and place the dough inside. Cover with a dishcloth and let it rise in a warm place for about an hour.
Turn the dough out onto a floured surface and knead for 5 minutes. Roll or pat the dough into a rectangle shape about an inch thick and place on a lightly greased baking sheet or pizza stone. Brush the dough with oil and sprinkle with salt.
Bake in a 425 ℉ oven for about 10-15 minutes, until crisp and golden.
Remove from oven and top with mushrooms and grated parmesan, then drizzle with olive oil and balsamic vinegar.Serve immediately.
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