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Bon Appétit

Mushroom Flatbreads with Tricolor Roasted Peppers

5.0

(2)

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.

Recipe information

  • Yield

    Makes 8

Ingredients

2 tablespoons (1/4 stick) butter
8 ounces assorted mushrooms (such as crimini and stemmed shiitake), sliced
3/4 cup chopped red onion
1 tablespoon chopped fresh sage
2 1/2 cups all purpose flour
3/4 cup nonfat dry milk powder
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
2 1/2 tablespoons butter, room temperature
3 tablespoons (about) olive oil
Tricolor Roasted Peppersl

Preparation

  1. Step 1

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.

    Step 2

    Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.

    Step 3

    Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6-inch round.

    Step 4

    Preheat oven to 250°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.

TagsFlatbreadBreadCrimini MushroomMushroomVegetableShiitake MushroomRed OnionOnionRoot VegetableSageHerbs & SpicesSideLunchDinnerVegetarianNut FreeMake AheadBakingFood ProcessorBon Appétit
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