Mushroom Flatbread Recipe
PREP
45 min
COOK
10 min
TOTAL
55 min
CATEGORY
Snack
CUISINE
Mediterranean
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, cleaned and quartered
- 1/4 yellow onion, diced (about 1/3 cup)
- 2 garlic cloves, thinly sliced
- 1/2 tablespoon tomato paste
- 1 small plum tomato, blanched, peeled, and diced
- 1 tablespoon OSM Garlic & Parsley Salt
- 1/4 teaspoon ground cumin, plus more for garnish
- 1/4 teaspoon OSM Urfa Chili Flakes, plus more for garnish
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon OSM Aleppo Pepper, plus more for garnish
- Semolina flour, for dusting
- 1 batch pita dough
- 2 tablespoons Just Date Organic Pomegranate Syrup
- Flaky sea salt
- Leaves from 1 bunch flat-leaf parsley
- 1 lemon, cut into wedges
Instructions
- Put a baking stone on the middle rack of an oven and preheat to 400 degrees Fahrenheit, about 30 minutes.
- Meanwhile, warm the olive oil in a wide, shallow pan over high heat. When the oil begins to smoke, add the mushrooms and cook until browned, tossing occasionally, about 5 minutes. Reduce the heat to medium-high, add the onions, and cook until soft, about 7 minutes. Then add the garlic and cook until lightly browned, 2 more minutes. If needed, do this in batches, working with half the mushrooms, onions, and garlic at a time and transferring the cooked mushrooms to a bowl.
- If cooking in batches, return all the cooked mushrooms to the pan. Stir in the tomato paster and cook until it glazes the bottom of the pan. Add the chopped tomatoes, garlic and parsley salt, cumin, Urfa chili flakes, black pepper, and Aleppo pepper and cook until the tomatoes are very soft and the liquid has cooked down, about 3 minutes. The pan should be nearly dry. If any dry bits remain stuck to the bottom of the pan, add a little water to soften, then scrape up, stir into the mixture, and cook until the liquid evaporates. Remove the pan from the heat and let cool slightly. Spoon the mushroom mixture into a food processor and pulse 2 or 3 times until finely minced but not pureed.
- Lightly dust a work surface with semolina. Roll out one ball of pita dough into a long oval. about 18 inches long and 6 inches wide. Stretch the dough with your hands, if necessary, to spread out to an oval shape, then prick the dough all over with a fork.
- Spread half the mushroom mixture over the dough in a thin layer, leaving about a 1/2-inch edge around the oval.
- Carefully remove the hot baking stone from the oven and place on trivets or stove grates. Sprinkle the stone with some semolina, then slide the mushroom-topped dough onto the stone. Return the hot stone to the oven and bake for 10 minutes, or until nicely browned around the edges.
- Transfer the lahmacun to a serving board and drizzle with half the pomegranate syrup. Sprinkle with a pinch of cumin, Urfa chili flakes, and Aleppo pepper, and season to taste with flaky salt. Top with half the parsley, a squeeze of fresh lemon, and a drizzle of olive oil. Repeat with the remaining dough and mushroom mixture.
Tips / Notes
- Recipe taken from Zaytinya by José Andrés.
Keywords
flatbread, vegetarian, mushroom, lahmacun
Posted by Saylor Cole on October 27, 2024
