Mushrooms mixed with caramelized shallots, garlic and thyme give this mushroom filling umami. Make extra of the mushroom topping and pair with avocados and arugula the next day.
Heat the oil in a skillet over medium heat. Add the shallot and garlic, and cook for 3-4 minutes, until translucent. Remove from the pan and set aside in a small bowl.
In the same skillet, sauté the mushrooms until nicely browned, about 10 minutes. Stir in the cooked shallot and garlic. Add thyme and vinegar and continue to cook for another 2 minutes. Add the fresh parsley, season with salt and pepper, and take off the heat.
For the dressing, combine the yogurt, lemon zest, Aleppo pepper, pepper, and salt. Warm the naan bread in a skillet. Divide the mushrooms mixture over the warm breads and top with the yogurt dressing.
Michele L. Seattle, WA
Judy H. Marblehead, MA