mushroom + egg yolk flatbread.

flavours of fall. by co-head chef luis. now on the menu.

mushroom + egg yolk flatbread.

from our co-head chef, luis. a new flatbread full of seasonal flavours.

how we make it.

a mixture of mushrooms are finely sliced and slowly roasted in our wood-oven in olive oil, garlic and salt until soft.

whilst they cook, we cure our egg yolks by marinating in soy sauce, enhancing the rich flavour with the saltiness of the soy.

when the mushrooms are ready, we take our house-made flatbread dough and top with a graviera fonduta and the mushrooms. it is then baked in the oven for a few minutes until the dough is golden and puffy.

to serve, we top with the cured egg yolk and a generous dusting of parmesan.

make it at home.

flatbread: our flatbread takes two days to make, but quick yoghurt flatbreads will work well.

INgredients for one flatbread.

60g mushrooms, diced

2 cloves garlic, minced

around 100ml of good quality soy sauce

1 egg yolk

block parmesan cheese

extra virgin olive oil

salt pepper

method.

preheat your oven to 200 degrees celsius fan / 180.

first, cure your egg yolk: separate the yolk from the whites and place in a bowl. cover generously with good quality soy sauce. leave to cure.

in a pan on the hob, add your olive oil, garlic and mushrooms and sautée with salt until soft.

take your raw flatbread dough and roll / stretch out into a disc.

grate a generous portion of parmesan onto the dough. top with the mushrooms.

place into the oven on a baking tray for 4 mins, or until golden and the cheese is melted.

remove from the oven and place your cured egg yolk on top. grate over more parmesan.