Indulge in the delectable grilled mushroom flatbread, a culinary masterpiece that tantalizes taste buds with its irresistible flavors and textures. Embark on a culinary journey that combines the earthy goodness of mushrooms, the smoky aroma of grilled vegetables, and the crispy crunch of a perfectly baked flatbread. With a few simple ingredients and easy-to-follow steps, you can recreate this restaurant-quality dish in the comfort of your own kitchen. Prepare to impress your family and friends as you unveil the secrets behind this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED FLATBREAD WITH WILD MUSHROOMS
Provided by Marc Murphy
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
- Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
- For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
- To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
- Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
- Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.
CONTEST-WINNING GRILLED MUSHROOMS
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED FLATBREAD
An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.
Provided by rsarahl
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill until hot.
- Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
- Add olive oil, flour and salt and mix to combine.
- Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
- Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
- Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
- Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
- Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
- Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.
Nutrition Facts : Calories 183.1, Fat 3.8, SaturatedFat 0.5, Sodium 582.5, Carbohydrate 32, Fiber 1.3, Sugar 0.1, Protein 4.5
GRILLED FLATBREAD
Put flatbread on the grill while cooking other meats and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
- Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.
GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: pizza dough, bunapi mushroom bunch, medium oyster mushrooms, olive oil, beef flat iron steak, Grill Mates® Montreal Steak Seasoning, shredded mozzarella cheese, shredded parmesan cheese, McCormick® Dried Parsley
Provided by Grill Mates
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to 350°F (180°C).
- Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
- Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
- Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
- Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
- Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
- Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
- Enjoy!
FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10 pieces
Number Of Ingredients 6
Steps:
- In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
- Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
- Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.
Tips:
- Choose the right mushrooms. For this recipe, firm mushrooms like portobello or shiitake are best. They hold their shape well when grilled.
- Slice the mushrooms thinly. This will help them cook evenly and quickly.
- Marinate the mushrooms. This will add flavor and help them stay moist while grilling.
- Don't overcrowd the grill. Give the mushrooms plenty of space so they can cook evenly.
- Cook the mushrooms over medium heat. This will help them caramelize and develop a nice smoky flavor.
- Flip the mushrooms halfway through cooking. This will ensure that they cook evenly.
- Use a non-stick grill pan or sheet. This will prevent the mushrooms from sticking to the grill.
- Serve the mushrooms immediately. They are best when they are hot and fresh off the grill.
Conclusion:
Grilled mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are also a great way to add some extra vegetables to your diet. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love