The Flatbreads with sautéed mushrooms, stracchino, and speck are an easy, quick, and delicious recipe. Flatbreads are one of my favorite meal savers; I often make them with what I have at home and they quickly resolve lunch and dinner in no time. I recently tried the Tasty Mulino Bianco Flatbreads, made in collaboration with Giallozafferano, and they captivated me. They are fragrant, soft, and really delicious, thanks to the rosemary and black pepper in the dough, a true extra touch that makes these flatbreads really special. The creamy and tasty filling of sautéed mushrooms, stracchino, and speck is superb, only a few minutes, just about ten, to prepare a delicious dish that will please the whole family!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz stracchino
- 5 oz champignon mushrooms
- 4 oz speck
- 2 tbsps extra virgin olive oil
- 1 pack Tasty Mulino Bianco Flatbreads (3 Flatbreads)
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste black pepper
Steps
The Flatbreads with mushrooms are very simple and quick to prepare. First, clean the mushrooms, remove the stem, and slice them about a quarter inch thick.
Pour the extra virgin olive oil into a pan and let the chopped garlic turn golden, add the mushrooms, season with salt, and let them fry for a couple of minutes, then flavor with black pepper and chopped parsley.
Heat the Tasty Flatbreads in an already hot pan over very low heat for 90 seconds per side; they should soften.
Spread some stracchino on half of the Flatbread, add a few slices of speck, some sautéed mushrooms, and fold in half, then again in half. Serve the Flatbreads with mushrooms and enjoy their full flavor!
