Caramelised onions combined with juicy mushrooms make the perfect base for these delicious flatbreads that you can top with all your favourite toppings.
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Since creating this recipe, I have been making it on repeat; I even made it three times in one week!
But be warned… they are dangerously addictive.
They may sound a little unusual, but when you combine the caramelised onions with the juicy mushrooms, you create this beautiful soft flatbread texture that is perfect for adding a whole variety of toppings to.
And it’s super simple to make too. All you need to do is fry the onion and mushrooms together, blitz the rest of the ingredients in a food processor and then combine; you’re left with a very thick batter which you then add to a griddle or frying pan, tease it out to create a circle with a spoon, then cook on the underside and then flip.
They’re super quick but packed full of flavour and something the whole family will enjoy.
I have added two topping options below that I love with these flatbreads – pesto with juicy roasted tomatoes, or a slightly spiced aubergine with tahini dressing. But you can add whatever topping or filling you desire. I love just slathering with hummus and slaw or dipping into curries, soups, stews or dips. Trust me, there is no wrong way to enjoy these beauties.
You can also use any flour you have to hand. I’ve made them with wholemeal, plain white and spelt so far, so don’t be afraid to get creative. Each flour brings a different flavour and texture profile to the dish.
Love Niki xxx
Caramelised onions combined with juicy mushrooms make the perfect base for these delicious flatbreads that you can top with all your favourite toppings.
Prep time: 30 minutes mins
Cook time: 30 minutes mins
2-4 servings
5 from 3 votes
Ingredients
For the flatbreads
- 1 large red onion sliced
- 1 + 1/2 tbsp olive oil
- 6 mushrooms finely chopped
- Pinch of sea salt
- Twist of black pepper
- 1/2 tsp fennel seeds optional
- Pinch of chilli flakes optional
- 150 g flour of your choice
- 2 tbsp olive oil
- 1/2 tsp baking powder
- 200 ml water
For the pesto
- 3 tbsp pine nuts toasted
- Big handful basil
- 1 garlic clove
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- Juice 1/2 lemon
- Twist of black pepper
- Water to loosen
For the roast tomatoes
- 3 big handfuls of cherry tomatoes
- 1 tbsp olive oil
- Pinch of sea salt
For the spiced aubergine
- 1 onion sliced
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 aubergine diced into small cubes
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp coriander
- 3 tomatoes chopped
- 1 tbsp tomato purée
- Pinch of sea salt
- Chilli flakes to taste
- Fresh mint
- Fresh coriander
Optional toppings
- Tahini dressing
- Dukka
Instructions
To make the flatbreads
In a frying pan, add the oil then fry the onion for 7-8 minutes until soft and caramelised.
Add the mushrooms to the pan and fry for 2-3 minutes until soft and browning slightly.
Turn off the heat and season well with salt, pepper fennel seeds and chilli flakes (if using).
Set aside to cool.
In a food processor, add all the remaining flatbread ingredients and blend into a smooth batter.
Then add in the mushroom mixture; blitz briefly until the mixture is just combined.
Pre heat a frying/ griddle pan on a medium heat with a little oil.
Once hot, scoop up 1/2 cup of the flatbread mixture, add to the middle of the pan and, using a spoon, spread the wet mix out on the pan into a circle.
Allow to cook for 2-3 minutes until you can see it’s drying out and the sides come away easily.
Flip the flatbread over and cook on the other side for another 2-3 minutes.
Keep them warm in a bowl with a clean towel over and repeat with the rest of the mixture.
To make the pesto
Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.
To make the tomatoes
Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil.
Bake on a medium heat for 30 minutes or until soft and browning a little.
Set aside
To make the aubergine
Add oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning.
Add in the garlic and cook for a further few minutes.
Next, add the aubergine and fry for 2-3 minutes until slightly soft.
Now add the tomatoes, tomato purée, paprika, cumin, coriander and cook for approx 10 minutes.
Finally season with salt, chilli and finish with fresh mint and coriander.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Mushrooms & Onions
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Creamy Coconut Dal with Tarka and Mini Flatbreads
Mushroom Souvlaki with Tzatziki and Za’atar Flatbread
Asian Style Cabbage Pancakes
Creamy Celeriac, Roast Garlic and Mushroom Carbonara
Discuss this Recipe with Niki
5 Responses
Wow wow wow wow wow!!! I can’t tell you how much I love your recipes!! I bought a magazine, “healthy vegan”, and found your recipe for Rhubarb Parfait with oats and granola in there, which I absolutely love and keep making. Then saw your website link in there and went to look at your blog. Honestly, one looks better than the other!! I also prefer savory foods, which is sometimes a challenge as a vegan, but you definitely show how it is done! Thank you so much! Much love from Germany <3Reply
Aww thank you so so much!
Lost of love, Niki xxxReply
[…] hidden in there. You can do this with other vegetables too. Carrots, courgette, parsnips andmushrooms too. You can grate, puree or blend them into flatbread doughs and crepe batters and then just fill or […]
Reply
Amazing Mushroom Flatbread indeed!! I just made them using buckwheat flour and wow! Love, love them so much Thank you Niki for sharing your talent and love for foodReply
Brilliant! So happy to hear that xxx
Reply
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