272g all-purpose flour
30g melted butter
200ml warm water
30g smoked mushroom garum
1-2 oyster mushroom cluster (in photo, 170g)
1-2 garlic clove, thinly sliced or pressed
5g cumin (toasted & ground)
5g coriander seeds (toasted & ground)
Freshly ground black pepper to taste
In a mixing bowl, sieve the flour and add half of the melted butter. Lightly stir with a spoon to form medium size clumps. Add the salt and remaining butter and stir to form large ball. Knead to form a smooth dough. You may need to add a bit more flour or water to get the right consistency. Lift the dough out of the bowl and lightly cover the bottom with flour. Place the ball of dough back in the bowl and cover with a damp tea towel. Place at room temperature and let rest for 30 minutes.
Dust your work surface with flour. Cut the dough into 8 even pieces and roll into balls, then roll into 30cm rounds, 2-3 mm thick. If you have a tortilla press, it will work brilliantly.
Place a large saute pan over medium heat. Brush one of the flatbreads with melted butter and place the buttered side down onto the pan. After 15 seconds, brush the other side with butter, once the dough begins to full and form air pockets, flip it over and repeat. Continue to cook with remaining pieces. Stack the cooked bread and keep wrapped in a clean tea towel – the moisture helps soften the surface.
Note: If there is a lot of flour remaining on the pan, clean the pan with a dry paper towel between breads.
For Pan roasted marinated oyster mushroom:
Combine smoked mushroom garum and garlic into a mixing bowl. Grind the toasted cumin and coriander seeds in a spice grinder or mortar & pestle. Add spices to the bowl and stir well. Add the oyster mushroom cluster to the bowl and gently coat the mushroom in the marinade. Marinate for 10 minutes, then turn the mushroom over and marinate for another 10 minutes.
Place a sauté pan over medium high heat. Add the vegetable oil into the pan and tilt to evenly coat the bottom. (Let the pan come to temperature - this will allow for even browning). When the oil begins to shimmer, lift the mushroom out of the bowl and place the flattest side down on the pan first. Brown for 40 seconds, then use a flat spatula and lightly press the mushroom down for about one minute.
Check the bottom side of the mushroom for a dark, even golden-brown sear. Once browned, gently turn to the other side. Sear for 30 seconds on the other side, then add the butter - melt for 30 seconds. Tilt the pan to form a pool of butter. Using a spoon, baste the bubbling butter over the mushroom 5-6 times. Add the leftover garum marinade to the pan and baste a few more times.
Put the mushroom on a serving plate and spoon the liquid from the pan over the mushroom, season with freshly cracked black pepper.
To finish, slice the mushroom and drizzle the remaining pan sauce over it. Serve with hummus, avocado, herbs, tomato slices, or whatever you fancy.