Ingredients

• 225g strong bread flour

• 4g easy blend yeast

• approximately 125/150mls warm water

• 2 tablespoons of olive oil

• 400g small field mushrooms, peeled, trimmed with the stalks left on

• 1 tablespoon olive oil

• 2 tablespoons parsley

 

For the onion parsley:

• 1 medium red onion

• 2 tablespoons flat leaf parsley

​

For the garlic butter:

• 55g butter, softened

• 1 large garlic clove, crushed

• salt & freshly ground black pepper

 

Method

1. Preheat the oven to Gas Mark 7/220C/425F.

​

2. In a large bowl, make up the dough. Sift the flour into a large bowl then stir in the yeast. Add the water and olive oil to make a soft wet dough. On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic. Place the dough in a large lightly oiled bowl. Cover with cling film and love to rise in a warm place for about an hour or until doubled in size.

​

3. In a small food processor or blender make the onion parsley. Whizz together the red onion and parsley and season well. Set to one side.

​

4. When the dough has risen knock it back and divide into 6 and roll out each piece into a rough splat approx. 15cm in diameter. Place on a baking sheet and top each splat with some onion parsley leaving a border around the outside. Place the mushrooms stalk side up, on the top of the onion parsley.

​

5. Brush the mushrooms and edges of the dough with a little olive oil and bake in the oven for 10-12 minutes until the bases are golden and crisp.

​

6. Meanwhile gently heat the butter and the crushed garlic and season with black pepper

​

7.  Remove the mushroom splats from the oven and immediately drizzle each mushroom splat with the garlic butter. Sprinkle with parsley and serve at once.

​