Wild Mushroom Stuffed Flatbread

Makes 4 servings

Mushroom filling:

1 cup Chanterelle mushrooms
1 cup Oyster mushrooms
8 slices Raclette cheese
1 ez Shallot
2 Tbls Butter
1/4 tsp Black pepper
1 Tbls Thyme
2 cloves Garlic
1/4 White wine
1/4 cup Water
To taste Salt

Start by cleaning and cutting the mushrooms into bite sized pieces.
Toss the mushrooms into a hot pan with ¼ cup of water and a couple pinches of salt. The steam from the water will jump start the mushrooms to release their moisture.
When the mushrooms have released all their moisture. Toss in the butter and allow to melt.
Add the shallot, thyme, pepper, a couple pinches of salt and saute until the shallots are translucent.
Add the garlic and saute for 10 seconds.
Deglaze the pan with white wine and cut the heat.
Adjust the seasoning as needed. Flatbread:

Flatbread

3 cups flour
1 tsp salt
1 1/2 tsp yeast
1 1/2 tsp sugar
1 cup water (warm)
2 Tbls olive oil

Bloom yeast with warm water and sugar until an inch of foam has formed.
Combine flour, salt, oil and bloomed yeast and mix until a smooth dough has formed.
Portion the dough into 4 balls and allow to rest for 2 hours.

Assembly

Roll out a flatbread dough ball into a 9 inch diameter circle.
Place 2 slices of raclette in the center of the circle and top with a quarter of the mushroom mixture.
The cheese and filling should be in a square shape so that the dough round can easily fold to cover all the cheese and mushrooms. When the assembly is done, there should be 4 thick square envelopes.

Cooking

Preheat the oven to 350F
Using a lightly oiled oven safe pan on medium heat, place one flatbread envelope seam side down and allow to slowly brown. Once the flatbread is golden brown, flip and repeat. When both sides of the flatbread are golden brown, toss into the oven for 5 mins to make sure the cheese is completely melted.
Repeat with the rest of the flatbread pouches.
Allow to cool a little and enjoy!

Plating

Now that you’ve got everything ready to go, let’s get it plated up. Here is how I would do it. I like to use about a 6-inch plate for this meal, preferably something like a shallow bowl.

Start off by heating your oven to as high as it will go. Mine goes to 500, and that is where it lives when I am plating food. It makes it easy to get your food hot again once everything has been rested.
Once your oven is hot, place your squab into the oven, skin side up. It should only be in there a minute or so, so don’t worry about overcooking.
Place your celeriac puree just off the center of the plate at around 4:00.
Remove your squab from the oven and slice the breasts off the crown.
Place one breast to the center of the plate, overlapping the puree just a bit. Lean the second breast on the first for height towards about 10:00 so the three components are in a line.
Pour one spoon full of sauce to the left of the squab.
Take a pinch of the crispy sunchokes and drop it over the squab from about 2” allowing them to fall naturally.
Enjoy