Wholemeal flambé with mushrooms

COOK TIME
75 mins

TOTAL TIME
110 mins

Ingredients

Directions

1. 1

   Mix yeast with oil and 100 ml of lukewarm water. When completely dissolved, leave to rest covered in a warm place for approx. 20 minutes.

2. 2

   Add half the flour, egg and 2 pinches of salt. Mix everything to a tough dough. Knead with the rest of the flour and 100 ml of lukewarm water to a strong yeast dough. Leave the dough to rise for at least 1 hour in a warm, covered place.

3. 3

   Clean and slice the mushrooms. Clean and wash spring onions, halve lengthwise and cut into long pieces. Wash thyme and shake dry. Fry the mushrooms in some olive oil with the spring onions and thyme and the pressed garlic clove.

4. 4

   Stir the sour cream, crème fraîche, lemon juice, salt and pepper into a cream.

5. 5

   Place the grill of the oven on the highest level, dust a baking tray upside down (with the arch facing upwards) with some flour and place it on the middle shelf.

6. 6

   Knead the dough again and divide it into pieces the size of a golf ball. Roll out into small slices with a dough roller on a floured work surface and spread with the cream, leaving approx. 1⁄2 cm free at the edges. Cover with mushrooms and pine nuts and bake in a hot oven for 12-15 minutes until crispy and golden brown. Garnish with thyme if desired.

Nutrition Facts

KCAL
870 kcal

CARBS
69 g

FATS
56 g

PROTEINS
16 g