Truffled mushroom flatbread recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil, plus extra to drizzle
• 1 x 200g pack speciality mushrooms, any larger mushrooms sliced or torn
• 300g mini portobello mushrooms, halved
• 4 flatbreads*, about 23-24cm diameter
• 20g wild rocket
• 40g dried porcini
• 1 tbsp vegetable oil
• 1 onion, diced
• 150g chestnut mushrooms, diced
• 60ml balsamic vinegar
• 2 tbsp brown sugar
• ½ tsp garlic granules
• 85g dairy-free spread
• 25g plain flour
• 300ml unsweetened soya milk
• 1 tbsp truffle oil, plus extra to drizzle
• 3 garlic cloves
• 1 tbsp chopped parsley