Foraging: Morel Mushroom Flatbread

 Old Macdonald had a farm, we learned from way back and if he made flatbread, this would be it.  This flatbread's components are staples and part of everyday farmlife.  We have the grains or bread of course, then we have the meaty, earthy and nutty flavor profile of the morels, then we have our dairy cows with the butter, a little duck fat and a bit of garlic sauteed with the mushrooms, then removed to provide the perfect kiss of goodness. 
I actually used large butter flavored refrigerator biscuits to create the flatbread, creating a delicious and time savvy flavorbomb, with a lid on the stovetop pan to create a mini dutch oven.  After being flipped, the flatbread will reach a crispity, texture filled, crusty bottom, caramelized and to your standard's perfection.  This a recipe perfect for small hauls or when you want something to showcase the mushroom's delightful aromas, texture and flavor. Feel free to toss a few fresh thyme leaves or edible flower petals for an over the top, spectacular presentation! For best results, allow biscuits to sit at room temperature for about 20 minutes, for ease of stretching.

Recipe:
In a medium nonstick pan over medium high heat, melt 1/2 pat of butter and about 1/2 tsp. duck fat.*
Swirl pan to combine and add mushrooms, about 1/4 c. cut in half and 2 smashed cloves of garlic.
Saute for about 2 minutes.
SPST . (Salt and Pepper to Suit Taste)
Meanwhile, take 1 of the jumbo butter biscuits mash and stretch with hands until about 2 1/2 times its normal size, and about 1/4 inch thickness.
Push mushrooms together in pan, remove garlic, making sure textured sides of morels are facing down, then cover with dough.
Turn temperature down to medium heat.
Place a plate or tightly fitting lid over pan to cook/steam the dough.
After about 3 minutes, remove lid and carefully flip flatbread over (you may press on top lightly to ensure mushrooms adhere to bottom) and cover again.
Cook until bottom is slightly crisp and golden brown, but not burned, check as needed.
Place on paper towel to absorb any excess oils.
Makes 1 flatbread.

*If you do not have or want to use duck fat, olive oil, schmaltz (chicken fat) or bacon renderings will make great variations.


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Best,
D. Smith :)