Roasted Mushroom Flatbread (Gluten Free) (Edit recipe)

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Not your ordinary party food, but I assure you, this will be a dish that disappears quickly! Roasted wild mushrooms sitting on top of a luscious spread of mild wasabi cream with warm gluten free flatbread as the vessel. Garnish, slice and serve! Your taste buds and guests will be so happy!

30 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	521
Fat:	33 g
Carbohydrates:	46 g
Protein:	6 g
Cholesterol:	46 g
Sodium:	637 mg
Fiber:	2 g
Sugars:	5 g
Calculated for total recipe.

Serves: 4-6

Ingredients

Flatbread

1.5 cups Primal Palate Gluten-free All-Purpose Flour, + 2-3 tsp for dusting/kneading
4 tsp Mushroom Instant Bone Broth
.5 tsp Sea Salt
.75 cup Whole Milk
3.5 Tbsp Salted Butter
1 Tbsp Avocado Oil
2 Tbsp Salted Butter, melted, optional to brush on after cooking

Roasted Mushrooms

1 lb Oyster Mushrooms, or combo of your favorite, I used Beech, Black Oyster and Crimini
2 Tbsp Avocado Oil
.5 whole Mushroom Instant Bone Broth, half a packet or approximately 1 tbsp
2 whole Garlic, cloves, finely chopped
2 - 3 Tbsp Chives, fresh, finely chopped
1 - 2 Tbsp Coconut Aminos, your favorite brand

Wasabi Cream

.5 cup Full Fat Cream Cheese, can sub dairy free as needed
2 - 3 tsp Whole Milk, or more depending on consistency desired & brand of cream cheese used
1 - 2 tsp Wasabi, use your favorite wasabi paste variety

Optional Garnish

1 - 2 tsp Furikake, can sub plain or black sesame seeds
.25 whole Red Onion, thinly sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare flatbread by mixing flour ½ cup of the flour, collagen powder and salt in a small mixing bowl, whisking to combine well. Heat milk and butter over low heat to just melt the butter, whisking to combine well.
Pour warm milk/butter into the flour mixture, stirring to combine well. Dust clean work surface with the additional 1-2 tsp of flour, then turn dough out and knead dough until smooth. Add additional flour if needed. Cover with plastic and let rest for 20 minutes.
When ready, divide dough in half and keep one half in the plastic while you roll out the first half. Shape into a small oval in your hands, then roll out on a dusted surface to approximately 8” x 6” shape about ⅜” thick. If you want a thinner/crisper flatbread, you can roll out thinner.
Heat a 12” cast iron pan over medium heat, drizzle avocado oil and spread with a thin spatula. Lay dough in the pan, give the pan a good shake to move the dough around, then cover for 2 minutes or until the bottom has a nice golden color. Remove lid, flip and cover and cook til the other side is golden. Remove to a clean tea towel and repeat with the other half of the dough. Using more avocado oil as needed. Brush with melted butter if desired. Keep both halves wrapped up so they stay soft while you prepare the mushrooms.
Preheat your oven to 450° and grab that baking pan. Clean, destem mushrooms and slice as needed depending on the variety you chose. Keep pieces around the same size for even roasting.
Add avocado oil and mushroom collagen to a mixing bowl, mixing well to combine. Add mushrooms to the bowl and toss to coat evenly. Spread out on the baking sheet and roast til you see some golden edges, tossing occasionally for even roasting. Typically 20-25 minutes depending on the mushroom variety.
When done, remove from the oven then sprinkle garlic, chives and coconut aminos over mushrooms and toss to coat.
While mushrooms roast, make wasabi cream by adding ingredients to a small bowl and mixing to fully combine and to desired consistency and heat level. Adjust wasabi if you want a little more kick or use less!
To serve, spread wasabi cream on top of each flatbread, distribute half the mushrooms on each and garnish if using. Slice as desired and serve.

Notes

If you want to toast the flatbread before topping, before turning the oven off after the mushrooms come out, place the flatbread on a baking sheet and toast for about 5-7 minutes. This makes the flatbread crisper all round, but is optional.