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Truffled mushroom flatbread

Serves: 4, with ketchup leftover
timePrep time: 40 mins
timeTotal time:
Truffled mushroom flatbread
Recipe photograph by Stuart West, recipe by Bad Vegan and the Tom Kerridge Group

Truffled mushroom flatbread

Founded by Tom Kerridge and Mark Emms, Bad Vegan is a new fast food outlet with their original Camden joint soon to be joined by other branches across the capital. They flip the typical fast-food offering on its head by being predominately plant-based, with a few options for meat eaters. These truffled breads are bursting with intense richness that comes from layers of flavour. Featuring several varieties of mushrooms, a deeply flavoured truffle sauce and an intense mushroom ketchup to finish it off, they make a great plant-based weekend treat.

Serves: 4, with ketchup leftover
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)


  • 1 tbsp olive oil, plus extra to drizzle
  • 1 x 200g pack speciality mushrooms, any larger mushrooms sliced or torn
  • 300g mini portobello mushrooms, halved
  • 4 flatbreads*, about 23-24cm diameter
  • 20g wild rocket
For the mushroom ketchup
  • 40g dried porcini
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 150g chestnut mushrooms, diced
  • 60ml balsamic vinegar
  • 2 tbsp brown sugar
  • ½ tsp garlic granules
For the truffle sauce and garlic ‘butter’
  • 85g dairy-free spread
  • 25g plain flour
  • 300ml unsweetened soya milk
  • 1 tbsp truffle oil, plus extra to drizzle
  • 3 garlic cloves
  • 1 tbsp chopped parsley

Step by step

  1. For the mushroom ketchup, soak the porcini in 400ml boiling water for 10 minutes. Drain into a sieve over a bowl (keep the liquid). Heat the oil in a pan and gently cook the onion until soft. Add the chestnut mushrooms and cook for 10 minutes until soft, then add the drained porcini and the remaining ingredients. Cook for 30 seconds, add the mushroom soaking liquid and simmer for 10 minutes. Blend until smooth; season to taste.
  2. For the sauce, melt 25g dairy-free spread in a saucepan, add the flour and cook for 1-2 minutes, stirring. Slowly whisk in the milk, simmer until thickened then season and add 1 tablespoon of truffle oil; set aside, covered. Crush the garlic and mash it with 60g dairy-free spread and the parsley in a small bowl.
  3. Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of olive oil in a large frying pan. Fry the sliced and portobello mushrooms on a high heat until golden then season; leave the remaining smaller mushrooms raw.
  4. Arrange the flatbreads on baking trays and spread thinly with the garlic ‘butter’. Top with truffle sauce then dot with some mushroom ketchup. Scatter on the raw and fried mushrooms, drizzle with olive oil and bake for about 10 minutes until crisp and golden.
  5. Scatter with rocket leaves and finish with a good drizzle of truffle oil.

    *Use dairy-free flatbreads if required.

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