Mushroom Flatbreads with Avocado Pesto and Hot Sauce
4 servings
50 minutes
Mushroom flatbreads with avocado pesto and hot sauce are a vibrant example of culinary art inspired by Italian traditions. The combination of tender mushrooms, the rich aroma of parmesan, and crispy breadcrumbs creates a rich flavor, while the avocado pesto with pine nuts adds a creamy texture and light freshness. The spiciness of the pepper harmoniously complements the dish, awakening taste buds and making each serving unforgettable. These flatbreads are perfect for a cozy family dinner or a festive table, delighting guests with their elegant appearance and exquisite balance of flavors. Inspired by Italian cuisine, this recipe combines traditional techniques with a modern approach to ingredients, transforming familiar products into a gastronomic masterpiece.
1
Char the hot pepper directly over the gas stove or on the grill (they should blacken on all sides). Place in a plastic or paper bag, let sit for 15 minutes. Peel off the skin and seeds. Transfer to a blender.
- Red sweet pepper: 2 pieces
- Garlic: 4 cloves
2
Place the garlic cloves in a small dry skillet. Cover and sauté over medium heat until darkened and soft, shaking the skillet occasionally, for about 7 minutes. Let cool.
- Garlic: 4 cloves
3
Clean the garlic and place it in a blender. Add milk and honey to the blender. Blend all ingredients until smooth. Transfer to a bowl. Season with salt and pepper to taste.
- Garlic: 4 cloves
- Milk: 2 tablespoons
- Honey: 1.5 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Can be prepared in advance: The sauce can be made 2 days before use. Cover with a lid and place in the refrigerator.
5
Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden brown, stirring often, about 14 minutes. Add garlic, stir for 1 minute. Transfer the skillet contents to a food processor. Add eggs, Parmesan, spices, salt, and pepper. Alternately turn the processor on and off to coarsely chop the mushrooms. Transfer to a large bowl. Mix in ½ cup of Panko.
- Butter: 3 tablespoons
- Olive oil: 0.5 glass
- Champignons: 480 g
- Shiitake mushrooms: 180 g
- Garlic: 4 cloves
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 40 g
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Panko bread crumbs: 80 g
6
Divide the mushroom mixture into 8 equal portions (about 1/4 or 1/3 cup). Form patties about 2 cm thick. Fill a small plate with 'Panko'. Coat the patties in the prepared breading mixture. Transfer to a rimmed baking sheet.
- Panko bread crumbs: 80 g
7
Can be prepared in advance: The flatbreads can be made 4 hours before use. Cover with a lid and place in the refrigerator.
8
Coarsely chop the pine nuts in a blender. Add avocado, parmesan, cilantro, parsley, and lime juice. Blend until smooth. While the blender is running, gradually add 1/4 cup of oil. Transfer to a bowl. Season with salt and pepper to taste.
- Roasted pine nuts: 0.3 glass
- Avocado: 250 g
- Grated Parmesan cheese: 40 g
- Coriander: 2 tablespoons
- Chopped parsley: 2 tablespoons
- Freshly squeezed lime juice: 2 teaspoons
9
Pesto can be prepared 2 hours before use. Cover it and place it in the refrigerator.
10
Preheat the oven to 150°C. Melt butter with 2 tbsp of olive oil in a large skillet over medium heat. Transfer half of the mushroom patties to the skillet and fry until cooked and golden brown, about 5 minutes on each side. Repeat with the second half of the patties. Transfer to a baking sheet and place it in the oven.
- Butter: 3 tablespoons
- Olive oil: 0.5 glass
11
Spoon about 1/4 cup of avocado pesto into the center of each plate; use the back of the spoon to spread it in a circle with a diameter of 12 cm. Place 2 flatbreads on each plate. Drizzle with hot sauce.