Leek and mushroom flatbreads from Mark Hix on Baking by Mark Hix
Preheat the oven to 220°C/gas mark 7. 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...
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Cooking tools:
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
Ingredients
- Salt
- freshly ground black pepper
- A piece of flatbread or a flour tortilla about 30cm in diameter
- 50 g fresh white breadcrumbs
- 250 g oyster or button mushrooms, sliced
- 250 ml double cream
- 150 g freshly grated parmesan
- 1 large leek, washed, halved and cut into rough 1cm dice
- A couple of good knobs of butter
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