Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil recipes

Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil recipes
19 Ingredients
  • 1 cup warm water (105 to115° F)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon plus 1 teaspoon dry milk powder
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
  • 4 sprigs fresh thyme plus 2 teaspoons fresh thyme leaves
  • 1 clove garlic, peeled and smashed with back of knife
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 2 cups (4 ounces) fresh shiitake mushrooms, stemmed and thinly sliced
  • 1/4 cup shallots, minced (from 2 medium shallots)
  • 3/4 teaspoons freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup white truffle oil
  • 1/2 cup crème fraîche
  • 2 tablespoons fresh chives, minced
Nutrition
217
11% daily value
10 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

18% 12

Saturated

14% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 23

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

8% 4

Cholesterol

3% 10

Sodium

11% 259

Calcium

4% 38

Magnesium

5% 19

Potassium

5% 228

Iron

9% 2

Zinc

5% 1

Phosphorus

12% 81

Vitamin A

4% 36

Vitamin C

9% 8

Thiamin (B1)

22% 0

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

12% 0

Folate equivalent (total)

21% 85

Folate (food)

- 27

Folic acid

- 34

Vitamin B12

3% 0

Vitamin D

60% 9

Vitamin E

10% 1

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 70
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