Oyster mushroom focaccia

Ingredients

• 150 g oyster mushrooms
• 3 eryngiis
• 2 spring onions

• olive oil

The focaccia

• 15 g of fresh baker’s yeast
• 1 teaspoon(s) of sugar
• 375 g of flour
• 1 teaspoon(s) of salt
• 2 tablespoon(s) of olive oil

Garlic butter

• 60g butter
• 4 cloves of garlic
• 30 g white miso paste
• 2 cl of maple syrup

• salt

Preparation

1. Prepare the focaccia. In a mixing bowl, mix the yeast, sugar, 1 tbsp. tablespoons of flour and 23 cl of lukewarm water. Leave to rest for 15 minutes. Add the rest of the flour, salt and olive oil, mix.

2. Knead for 10 minutes. Cover with a damp cloth and let rise for 1 hour at room temperature.

3. Spread the dough in a rectangular mold lined with baking paper. Leave to rest for 1 hour.

4. Clean the eryngiis then cut them into slices. Clean the oyster mushrooms. Wash and slice the spring onions, separating the green and white.

5. Preheat the oven to 190°C. Pour 1 tbsp. tablespoon of olive oil on the dough and form hollows. Arrange the mushrooms and the whites of the onions on the dough. Sprinkle with 1 tbsp. tablespoon of olive oil. Bake for 20 minutes.

6. Prepare the garlic butter. Peel the garlic and press it. Place the butter and garlic in a pan. Cook over medium-high heat until the butter is melted. Filter. Add the miso and maple syrup. Salt.

7. Brush focaccia with miso garlic butter. Bake for 5 minutes. Let cool before slicing. Sprinkle with onion greens and serve.