Creamy Mushroom Naan
Creamy mushroom naan is a unique fusion dish that combines the tradition of Indian naan bread with European creamy mushroom fillings. The soft dough and the rich, silky interior create a perfect harmony. As the naan bakes, the mushroom-cream filling warms up inside and becomes even creamier. The dough, lightly browned in a hot pan, encloses the flavors with a crispy edge. Tip: always let the mushroom cream filling cool completely before filling, so it doesn't soak the dough. Garlic adds extra depth to the flavor, but use it sparingly. This naan is ideal as a vegetarian main course, a treat for guests, or even a warm snack – it goes especially well with a light green salad or tomato soup.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the mushrooms and slice them thinly. Finely chop the garlic, sauté it in a little olive oil, and add the mushrooms.
2
Sauté the mushrooms over medium heat until they release their moisture and it evaporates. Then, pour in the heavy cream and cook until it thickens into a creamy consistency. Let it cool.
3
In a bowl, combine the all-purpose flour, yeast, sugar, and salt. This is the dry base for the naan dough.
4
Add the yogurt, lukewarm water, and olive oil. Mix until combined, then knead into a smooth, elastic dough for about 10 minutes.
5
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
6
Divide the dough into 6 portions, form them into balls, and then roll them out into oval shapes.
7
Spoon a portion of the creamy mushroom mixture onto one half of the rolled-out naan. Fold the other half over, press down gently, and roll it out slightly again.
8
Heat a skillet over medium-high heat, then cook the naans for 1-2 minutes per side, or until golden brown spots appear.
9
Brush the hot naans with melted butter – this enhances the flavors and makes the dough softer.
10
Serve warm – it's satisfying on its own, but also pairs well with cream soups or salads.
