Leek and mushroom flatbreads

Leek and mushroom flatbreads

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

Ingredients

Quantity Ingredient
2 good knobs butter
1 large leek, washed, halved and cut into rough 1 cm dice
250g mushrooms, sliced, such as oyster or button
250ml double cream
150g parmesan, freshly grated
salt
freshly ground black pepper
50g fresh white breadcrumbs
a piece flatbread
or 1 flour tortilla

Method

  1. Preheat the oven to 220°C.
  2. Melt the butter in a heavy-based saucepan, add the leeks and mushrooms and gently cook for 3–4 minutes, covered, until the vegetables have softened without colouring. Add the double cream and two-thirds of the Parmesan, season and simmer until the cream has reduced and is just coating the leeks and mushrooms.
  3. Put the flatbread or tortilla onto a baking tray and spread the leek and mushroom mix over, then scatter over the breadcrumbs and the remaining Parmesan. Bake in the oven for about 10–12 minutes until golden, then leave to cool a little. Cut into small squares and serve immediately.
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