Usuba
Lahmacun with chanterelles and butter sauce
Soft sweet bun with grated mozzarella, sautéed chanterelles, and delicate butter sauce. Mushrooms in cream with garlic create a rich flavor, while pickled mountain onion adds a bright tang.
- Total
- 25 min
- Standard serving
- 439.7 g
Ingredients
Total 15- Wheat flour
80 g≈ 1/2 cup - Dry yeast
1.5 g≈ 1/2 tsp - Milk3%
26 ml≈ 1.5 tbsp - Water
26 ml≈ 1.5 tbsp - Sugar
2 g≈ 1/2 tsp - Mozzarella cheese
30 g≈ 1.5 slice - Chanterelles
80 g - Lemon
25 g≈ 2.5 slice - Garlic
3 g≈ 1 clove - Cream
100 ml≈ 6.5 tbsp - Cream cheese
30 g≈ 2 tbsp - Black peppercornsмолотый
2 g≈ 3.5 pcs - Salt
4 g≈ 3/4 tsp - Olive oil
20 ml≈ 1.5 tbsp - Pickled mountain garlic
10 g≈ 2.5 tsp
Instructions
- 1
Step 1
Mix flour with yeast, water and milk. Add salt, sugar and 5 ml of olive oil. Knead the dough well.
- 2
Step 2
Gather the dough in a bowl, cover with a towel and leave at room temperature for 30 minutes or longer.
- 3
Step 3
Roll out the dough into a boat shape 30–35 cm long.
- 4
Step 4
Grate the mozzarella and sprinkle it over the flatbread.
- 5
Step 5
Place the chanterelles on a heated pan with olive oil and fry.
- 6
Step 6
Salt and pepper the mushrooms, add minced garlic. Place on the flatbread on top of the cheese.
- 7
Step 7
Bake the flatbread in a preheated 220 °C oven for 3 minutes.
- 8
Step 8
Roast ground black pepper in a pan to release its aroma.
- 9
Step 9
Add the cream, cream cheese, and remaining olive oil. Simmer over low heat for 4–5 minutes until the desired consistency is reached.
- 10
Step 10
Pour the butter sauce over the finished lahmacun. Arrange thinly sliced marinated mountain onion on top. Serve with lemon immediately.
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