Boulder Cork Mushroom Flatbreads Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Boulder Cork Mushroom Flatbreads
2 1/2 cups all purpose flour
3/4 cup dry milk
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons softened butter
3/4 cup cold water
6 leaves sage, chopped
1 red onion, sliced
1 tablespoon butter
1 pound wild mushrooms, sliced
2 teaspoons olive oil
Directions:Combine first four ingredients in food processor and mix
on low. Add the softened butter and cold water and mix for two to
In a hot pan, sauté the onions, mushrooms and sage in 1 tablespoon
butter for six minutes. Let mixture cool.
Add the mushroom mixture to the flour mixture and process until
combined. Remove dough from the processor to a well-floured surface.
Divide the dough into eight pieces. Roll each piece into an 8-inch
round that is about 1/8-inch thick.
Heat a skillet until very hot. Add 1/2 teaspoon olive oil. Sauté
each round individually, adding more olive oil as needed, until each
side is golden brown, about 30 to 40 seconds.
Slightly cool flatbreads. Cut into quarters and served with salsa.
Source: Jim Smailer, Boulder Cork
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