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James Martin's Wild Mushrooms & Flatbread with Herbed Butter

James Martin grills up a delicious selection of pine infused wild mushrooms, served with homemade flatbreads and topped with halloumi, pecorino and ricotta cheese.

James Martin's Wild Mushrooms & Flatbread with Herbed Butter

Serves 4


Flavoured butter

250g butter

Few sprigs of rosemary

1 large bunch parsley

Flat bread

300g self raising flour

100g thick greek yoghurt

pinch salt

water to bring together

400g wild mushrooms

2 shallots, finely chopped

4 garlic cloves, finely chopped

2x 200g round Halloumi, cut in ½ horizontally

1 tbsp olive oil

To serve

200g ricotta

25g grated pecorino

25ml olive oil


1. Heat a BBQ until hot.

2. To make the flavoured butter, place into a pan the butter and rosemary gently simmer for 30 minutes, strain and cool. Plunge the parsley into boiling water for 10 seconds then iced water squeeze out all the excess water then blitz with the butter until smooth, spoon onto cling film then roll into a sausage shape and chill.

3. To make the flatbread, mix the flour and yoghurt and enough water to bring the dough together. Pin out to a large oval shape dusted in flour - it should be 1cm deep. Place onto the BBQ and cook until golden and risen, then flip over and repeat.

4. BBQ some of the large mushrooms directly on the grill brushing with some of the butter. 

5. Place the shallot and garlic into a small pan on the BBQ with 25g of the butter, add the smaller mushrooms and cook for 2 to 3 minutes.

6. BBQ the halloumi in the oil until golden, and place to one side.

7. Brush over some of the flavoured butter onto the flatbread then top with the mushrooms, ricotta and Pecorino. Drizzle in olive oil and season then serve.

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