yogurt-marinated-mushrooms-with-flatbread

Yogurt-Marinated Mushrooms With Flatbread

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Spiced yogurt imparts tenderness and creamy tang to maitake or crimini mushrooms and creates delicious charred outer layers. Serve with a simple naan-like grilled flatbread, which can be made gluten-free with millet flour if you prefer—but cook them in a skillet instead as they will be more delicate to handle. —Rachel Gurjar

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What you’ll need

Ingredients

4 – 6 Servings

Yogurt sauce

1

cup plain whole-milk Greek yogurt

2

Tbsp. fresh lime juice

3

tsp. honey

1

tsp. cumin seeds

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

2

garlic cloves

Pickled onions

1

small red onion, very thinly sliced, preferably on a mandoline

2

Tbsp. fresh lime juice

2

tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Flatbread and assembly

4

garlic cloves, finely grated

1

2″ piece ginger, peeled, finely grated

2

Tbsp. fresh lime juice

1

Tbsp. ground coriander

1

Tbsp. ground cumin

1

tsp. ground turmeric

1

tsp. sugar

½

tsp. cayenne pepper

cups plain whole-milk Greek yogurt, divided

1

Tbsp. vegetable oil, plus more for brushing

1

Tbsp. plus ½ tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

1

lb. maitake mushrooms, ends trimmed, separated into large pieces; or whole crimini mushrooms

½

cup (63 g) whole wheat flour

cups (220 g) all-purpose flour, plus more for dusting

Cilantro leaves with tender stems and lime wedges (for serving)

Preparation

Yogurt sauce

Step 1

Blend yogurt, lime juice, honey, cumin seeds, salt, and garlic in a blender until smooth. Transfer sauce to a small bowl and set aside.

Pickled onions

Step 2

Toss onion, lime juice, and salt in another small bowl to combine. Let sit at least 15 minutes.

Do ahead: Onion can be pickled 6 hours ahead. Cover and chill.

Flatbread and assembly

Step 3

Whisk garlic, ginger, lime juice, coriander, cumin, turmeric, sugar, cayenne, 1 cup yogurt, 1 Tbsp. oil, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 2 Tbsp. water in a medium bowl to make a paste.

Step 4

Place mushrooms in a large bowl and carefully spoon paste over. Using your hands, make sure paste coats all the crevices of each mushroom. Cover and chill 30 minutes.

Step 5

Meanwhile, beat whole wheat flour, 1½ cups (188 g) all-purpose flour, remaining ½ cup yogurt, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in the bowl of a stand mixer fitted with a dough hook, starting on low speed then moving to high speed and adding another 1 Tbsp. water if dough is dry, until dough comes together into a ball around the hook, about 3 minutes.

Step 6

Turn out dough onto a lightly floured surface and knead until smooth, about 3 minutes. Divide dough into 6 balls (about 3 oz. each). Roll out each ball to a 7″-diameter disk, about ¼” thick. Lightly dust a baking sheet with flour and place flatbread on pan.

Step 7

Prepare a grill for medium heat. Working in batches if needed, grill flatbread until puffed up and charred in spots, about 3 minutes per side. Transfer to a plate.

Step 8

Oil grate. Grill mushrooms until golden brown, charred around edges, and cooked through, about 4 minutes per side.

Step 9

To serve, spoon some mushrooms over each flatbread and top with yogurt sauce, drained pickled onion, and cilantro. Serve with lime wedges for squeezing over.

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