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Cauliflower Plate in olive and caper
This Greek Plate leans on olive and caper to do the heavy lifting. We smoke the Cauliflower for...
Greek · Snack
Mushroom Flatbread in honey and walnut
A rustic take on Mushroom Flatbread, built on honey and walnut and finished the way we like it. Ready in about 1 hr 5 min and easily enough for 8 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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