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Creamy Truffle and Mushroom Naanizza
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Creamy Truffle and Mushroom Naanizza

Creamy Truffle and Mushroom Naanizza

with Rocket, Balsamic Glaze and Chips

Tags:
Veggie
Allergens:
Milk
Celery
Cereals containing gluten
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 sachet(s)

Truffle Zest

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3756 kJ
Energy (kcal)898 kcal
Fat38.5 g
of which saturates13.4 g
Carbohydrate115.6 g
of which sugars10.1 g
Protein23.9 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

In the meantime, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced mushrooms to the pan. Season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.

Once the mushrooms are browned, lower the heat to medium and stir in the garlic, then fry for 1 min more. 

3

Transfer the garlicky mushrooms to a bowl and set aside for later.

Add the creme fraiche and vegetable stock paste to the (now empty) pan and pop back on medium heat.

Warm through, then remove from the heat and stir until well combined. Season with a good grind of pepper.

4

Pop the naans onto a baking tray.

Divide the creamy sauce between them and spread with the back of a spoon, leaving a 1cm border.

Top with the garlicky mushrooms, then sprinkle over the Cheddar.

Bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is golden, 7-10 mins.

5

Once your naans have finished cooking, remove them from the oven.

Sprinkle the truffle zest over each naan.

6

Share your naanizzas between your plates with the chips alongside.

Add a handful of rocket on top of each naanizza and drizzle over the balsamic glaze. 

Add a dollop of mayo (see pantry for amount) for dipping.

Enjoy!

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