Hey, foodies in the hive!

Wishing you a terrific week 😁

The week's just started and I'm feeling energetic. I woke up at five in the morning and was craving hot mushrooms and tomatoes; I also had a sort of craving for homemade bread, but having a class to teach at 7:30 a.m., I didn't have much time. So I got on it quickly. It's possible, I told myself, to have a delicious homemade breakfast that's done in an hour if you're quick. And I was ⚡️😎⚡️

The idea quickly matured into a simple concept: a sandwich 👌✨

INGREDIENTS

For the flatbreads (4):

1 cup all purpose flour
1/2 cups warm water
1 tablespoon brown sugar
1 heaping spoonful margarine (salted)
1/2 teaspoon salt

enough olive pomace oil (or margarine) to grease the pan

For the stir fry:

200 gr sliced mushrooms (3 cups)
1 cup julienned red bell pepper
2 cups julienned onion
3 tablespoons freshly crushed garlic
salt and black pepper to taste
1/2 cup white cooking wine

enough olive pomace oil to cook

THE PROCESS

FLATBREADS

For me, flatbreads are the way to go if I don't have enough time for leavening. Plus, if I add enough olive oil to grease the baking sheet and moisten them quite a bit on top, they can make a lovely crispy crust all around.

As I was in a hurry, I didn't prepare a preferment. I mixed all the ingredients in a mixing bowl, except for the margarine and salt.

I covered the bowl with a couple of kitchen cloths and let it raise while I prepared the filling.

When about thirty minutes had gone by, I added the margarine and the salt.

I kneaded a little, just enoughto integrate the margarine and salt into the dough.

Then I greased my hands well with olive oil, separated the dough into four (almost) equal parts and flattened them with my hands to form rather irregular discs.

They went into the oven to bake for 15 minutes at 350 F. The baking sheet was well greased with olive oil. When the breads had been baking for 5 minutes, I moisted them to help them make a crispy crust.

MUSHROOM & VEGGIES STIR FRY

First, I washed all the ingredients well. Then I removed the seeds and veins from the red bell pepper and cut it into juliennes. I made rather thick juliennes because I wanted them crunchy.

Then I cut the onion into also thick julienne strips.

...I sliced the mushrooms...

Now, I'm not a Mickey fan at all, but this apron was a Christmas gift from a person very dear to me, so I decided I love it, hehe.

I peeled some garlic cloves and crushed them in my brand new marble mortar ☺️ It weighs a ton, but it does the job superbly--and the smell doesn't stick, so you can crush other ingredients in it--. Plus, I love the color and overall look of it, which reminds me a lot of quartz.

Olive pomace oil in the hot wok... Pepper and onion juliennes into the hot oil!

I stirred for a minute or less.

Then I added the sliced mushrooms.

Salt and black pepper, freshly cracked.

And finally, some white wine. It's like I washed the mushrooms and veggies in the wine and then took them out, leaving the wine broth in the wok.

I used the broth to take all the crushed garlic out of the mortar.

And it went back into the hot wok. I let them reduced all I could and removed it from the heat.

Then the mushrooms and veggies went back into the hot wok and mixed everything well. This way the garlicky broth gives the stir fry a nice intense flavor while they keep their crunchiness.