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Flatbread with Oyster Mushrooms and Romesco Sauce

Oyster Mushrooms
Serves: 2
Prep Time: 10 minutes | Cook Time: 30 minutes

Ingredients

For the Romesco Sauce:

  • 2 red bell peppers, broiled on high for 15-20 mins until skin has blistered (and then peel the skin and discard the seeds and stem)
  • Juice of 1 small lemon
  • Big handful of hazelnuts, or any nut
  • 1 teaspoon smoked paprika
  • Dash of chili flakes
  • Small handful cilantro
  • 1 garlic
  • 1-2 tablespoons of olive oil
  • Sea salt to taste

For the Flatbread:

  • 1 pack of Guan’s Oyster Mushrooms, large pieces halved
  • 1 tablespoon avocado or olive oil
  • 1-2 flatbread pieces, serving 2 people
  • Handful of micro greens
  • Handful of hazelnuts, roughly chopped
  • Pinch of sea salt

Instructions

  • Preheat the oven to 400°F degrees. In a bowl, toss together the mushrooms, oil and sea salt and mix well. Lay the mushrooms evenly over a lined baking sheet. Roast for 20 minutes until slightly browned. Flip halfway. Set the cooked mushrooms aside while you prepare the flatbread.
  • To make the Romesco sauce, blend together all the ingredients in a food processor or blender until smooth, yet slightly chunky. Set aside.
  • Warm the flatbread in the oven for a few minutes on 350°F. To assemble, layer a generous helping of the Romesco sauce over the entire flatbread. Then add the roasted mushrooms, and top with the micro-greens and chopped hazelnuts. Enjoy!