After a couple of days of decent rainfall, I waited two days and headed out for a fungi hunt, hoping some mushrooms had sprouted. As we're in the middle of a very dry season, I didn't expect to see anything.
I was surprised to discover clusters of pearl oyster mushrooms growing on a fallen wood trunk.
The timing was perfect. Heavy rains followed by a couple of days of milder temperatures seemed to make the mushrooms sprout.
They were cascading in clusters.
Their fan-shaped caps overlap.
And they were at their prime.
White gills running down the stem.
Just the right stage for picking.
I gathered a few clusters, brought them home.
I gave them a good inspection, brushed off any debris.
Then I soaked them in water with a bit of salt and vinegar, just to make sure there were no unwanted crawlies in there.
I wanted to really taste the mushrooms’ natural flavour, so I planned for an easy recipe, nothing too overpowering, so I can enjoy and appreciate their delicate taste.
🍄 Rustic Wild Mushroom Flatbread
🧺 Ingredients
Pizza dough (shop-bought or homemade) 400 grams
Mushrooms - 1-2 cups
Butter - 1-2 tbsp
Garlic - 2 cloves, minced
Salt & pepper - to taste
Fresh or dried herbs (thyme, rosemary, oregano, or parsley)
Mozzarella cheese (or any preferred cheese such as Parmesan, goat cheese, etc.)
Chilli flakes (optional)
🔥 Instructions
Preheat the air fryer to 200°C (390–400°F) for approximately 3-5 minutes.
Prepare the mushrooms
In a skillet, heat a splash of oil or butter over medium heat.
Sauté the mushrooms until golden and their moisture has mostly evaporated (about 5–7 minutes).
Add the garlic, salt, black pepper, and herbs to taste. Set aside.
Roll out the dough
On a floured surface, roll or stretch the dough into a thin oval or rustic shape.
Imperfect is ok; it gives it character. Place on the air fryer tray.
Scatter cheese on top.
Scatter the sautéed mushrooms evenly on top.
Add herbs.
and chilli flakes if using.
Brush the edges with egg (optional)
Air fry for 10–15 minutes, or until the crust is puffed and golden at the edges.
Finish & serve
Brush the crust with a little more oil or butter for shine.
Garnish with fresh herbs.
Serve rustic with herb sprigs tucked nearby. Some olive oil with balsamic glaze and herbs for dippi## ng.
The bread was puffy, soft inside, but crunchy outside.
The oyster mushroom was meaty, a bit nutty, mild but tasty, with crisp edges.
Stringy mozzarella, mild and chewy.
This was a delicious Fungi Friday treat. The simple ingredients made the oyster mushrooms' natural flavour stand out.
Have a lovely day!
Mariah 🍄😊