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Italian Recipes

Creamy Truffle and Mushroom Naanizza

Creamy Truffle and Mushroom Naanizza

Creamy Truffle and Mushroom Naanizza

with Rocket, Balsamic Glaze and Chips

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Our Creamy Truffle and Mushroom Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Celery

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

150 grams

Closed Cup Mushrooms**

2 unit(s)

Garlic Clove**

40 grams

Mature Cheddar Cheese**

75 grams

Creme Fraiche**

10 grams

Vegetable Stock Paste

2 unit(s)

Plain Naans

1 sachet(s)

Truffle Zest

20 grams

Wild Rocket**

12 milliliter(s)

Balsamic Glaze

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3761 kJ

Energy (kcal)899 kcal

Fat38.5 g

of which saturates13.5 g

Carbohydrate115.7 g

of which sugars10.2 g

Dietary Fiber9.4 g

Protein24.1 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Grater

•Large Frying Pan

•Bowl

•Pan

Instructions

Chop your Chips

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.

Fry the Mushrooms

2

In the meantime, thinly slice the mushrooms.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the 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.

Make the Creamy Sauce

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.

Build your Naanizzas

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.

Finishing Touches

5

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

Sprinkle the truffle zest over each naan.

Serve Up

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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