Shiitake Mushroom and Steak Flatbread on Shiitake Crust

Recipe courtesy of Elizabeth from Guilty Kitchen.
Prep time: 15 minutes
Cook Time: 15 mins.
Ingredients:
  • 2 oz dried shiitake mushrooms, stems removed
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup + 2 tbsp vegetable shortening
  • 3/4-1 cup water
  • 2 tbsp butter
  • 2 tbsp fresh rosemary, minced
  • 1 large leek, sliced thinly into half moons
  • 200 g fresh shiitake mushrooms, sliced and woody, stems removed
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1/3 cup white wine
  • kosher salt to taste
  • fresh cracked black pepper to taste
  • 1/4 cup heavy cream (or half and half)
  • 1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
  • 1 tsp olive oil
  • 200 g Gruyere cheese, grated fine
  • 3 oz fresh baby spinach, roughly chopped
  • 1 tbsp butter
Method
  • 1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
  • 2. In a large bowl mix flour, salt and pulverized mushrooms.
  • 3. Cut in shortening until a fine crumb like texture forms.
  • 4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
  • 5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
  • 6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
  • 7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
  • 8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
  • 9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
  • 10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
  • 11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
  • 12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
  • 13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
  • 14. Allow to cool for 5 minutes before slicing.