Wild Mushroom + Fennel Flatbread w/ Fresh Oregano
Mushroom Fennel Flatbread w/ Fresh Oregano
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Yields: 2-3 servings
Ingredients:
pastry dough (checkout this recipe for homemade pastry dough on Renee’s newsletter, or use store bought dough if you’re pressed for time)
10-12 oz wild mushrooms
1 fennel bulb
1/4 cup olive oil
2 tablespoons balsamic
2-3 tablespoons chopped fresh oregano, plus more for garnish (or other choice of herbs)
2 cloves garlic
1/2 teaspoon red pepper flakes
1/2-1 teaspoon course salt
1/2 teaspoon ground black pepper
Directions:
Step 1
Place a tinfoil lined baking sheet in the oven and preheat to 425°F. (The reason for this step is to ensure your pan heats up evenly, and you’ll achieve crispier veggies because they start to cook as soon as you place them down.) To cut the fennel: chop off the fennel fronds and the dried root at the end of the bulb. Cut bulb in half, then slice thinly, widthwise (here’s a helpful video). Chop your mushrooms, garlic, and oregano. Place all the chopped veggies and herbs into a large bowl and toss in the olive oil, balsamic, red pepper flakes, salt & pepper.
Step 2
Remove the baking sheet from the oven and place your mushroom-fennel mixture on the baking sheet; try to avoid overcrowding the pan too much. Bake for 25-30 minutes. Then take out and allow to cool down while you roll out your pastry dough.
Step 3
Increase the oven to 450°F. Roll out your pastry dough on a lightly floured surface. Add a 1/2 teaspoon of olive oil, then distribute the mushroom-fennel mix evenly on top of the flatbread. Slightly pinch up the edges of the dough to ensure the mushroom mixture won’t spill out. Bake until the edges are golden brown, about 10-12 minutes. Drizzle a touch of olive oil and balsamic on top & serve.
Enjoy!
Photography, Food Styling, and Recipe Development by Renee Sandoval
