Mushroom Ragu that is full of flavour, on top of tasty flatbreads. Adapted from the Plenty recipe, omitting a few ingredients and using beer instead of wine.
Start with the flatbread. Put everything except the ghee in a bowl, and mix with your hands to form a dry dough (add flour if needed). Knead for a minute, until smooth, wrap in clingfilm and chill for an hour.
Simmer the barley in plenty of water for 50-70 minutes, until tender but with a bite. Drain and set aside.
Put the dried mushrooms in a bowl with the lukewarm water. Put the fresh mushrooms in a hot pan with the oil, half the butter, garlic and thyme, and sauté, stirring occasionally, for 5-7 minutes.
Add the beer and let it simmer for 10 minutes, then add the dried mushrooms that were soaking, draining them first. Season with salt and pepper and simmer for 10 minutes.
Stir in the remaining butter, barley, sprinkle with fresh thyme and lemon juice.
Divide the dough into 6-8 balls. Flatten with a rolling pin or your hands into round discs about 2 mm thick. Melt the clarified butter in a nonstick pan and fry the flatbreads, one at a time, on medium heat for 2-3 minutes a side, until golden brown. Add butter as required.
Top each flatbread with the red rye IPA mushroom ragu and a spoonful of yogurt. Enjoy!
* If you do not have clarified butter or ghee, you can use a mixture of melted butter and vegetable oil
** I used button and shiitake - feel free to mix it up with what you like!
+ When cooking with an IPA, keep in mind that the bitter hops will add bitterness to your food. Opt for a more malty beer if you do not want bitter flavours. Also adding sour notes, such as fresh lemon juice, will help to balance out the bitterness.