Mushroom, Potato + Dill Flatbread
Ingredients
-
2 oz.
Crimini mushrooms
-
1½ oz.
Sour cream
-
15 sprigs
Dill
-
½ tsp.
Lemon zest
-
2 oz.
Blanched fingerling potatoes
-
Salt + pepper
-
Olive oil
Preparation
- Slice the crimini mushrooms ⅓”.
- Saute the mushroom in olive oil until they are caramelized.
- Slice the blanched fingerling potatoes skin on.
- Prepare the dill sauce by mixing the sour cream, chopped dill, lemon zests, salt and pepper.
- Spread the dill sauce on the par-baked flatbread, and add the sliced potatoes, and crimini mushrooms.
- Bake at 350°F for 5 minutes.
- Garnish with dill sprigs and fresh dill sauce.
