Creamy Mushroom Flatbreads

Step 1/6

• 16⅔ g dried porcini mushrooms

• kettle
• bowl

Put the dried porcini into a large bowl and cover with boiling water. Set aside to soak for 30 minutes.

Step 2/6

• ⅔ flatbreads

• oven

Preheat the oven to 200C / 180C Fan / Gas Mark 6. Cook the flatbreads according to the pack instructions.

Step 3/6

• ⅓ tbsp rapeseed oil
• 83⅓ g portobello mushrooms
• 66⅔ g button mushrooms

• frying pan

Heat the oil in a large frying pan and cook the portobello and button mushrooms for 6-8 minutes until softened and beginning to brown.

Step 4/6

Drain the soaked porcini, reserving 1 tablespoon of the liquid. Chop and add to the frying pan. Cook for 2 mins.

Step 5/6

• 33⅓ ml crème fraîche
• ⅔ sprigs thyme

Stir the reserved porcini liquid and the creme fraiche into the mushrooms. Add the leaves from 1 spring of thyme, season with black pepper then spoon onto the flatbreads.

Step 6/6

Cut each flatbread into 3 pieces, then sprinkle with the remaining thyme before serving.

Enjoy your meal!