Vegan Mushroom Flatbread

Ingredients

• 1 tablespoon olive oil for cooking
• 1 large shallot, diced
• 3 garlic cloves, minced
• 4 cups mushrooms of your choice (such as cremini mushrooms, shiitake mushrooms, king oyster mushrooms), sliced
• 2 large thyme sprigs
• ½ teaspoon white wine or champagne vinegar
• 3 tablespoons parsley, chopped
• 2 pieces of naan bread
• ½ cup Forager Project Plain Drinkable Cashewmilk Yogurt
• 1 teaspoon lemon zest
• 1 teaspoon mild red pepper, such as Aleppo
• Salt and pepper to taste

Prep

• 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.

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