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Bread of the Dead

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Squid Ink Flatbread with Mushroom Skulls, Shallots, and Fresh Herbs is a unique and visually striking dish perfect for Halloween or any festive gathering. The flatbread, infused with squid ink, serves as a delightful canvas for savory mushroom skulls sautéed with shallots and aromatic herbs. Topped with creamy pesto and Green Pesto Gouda cheese, this meatless meal is both whimsical and flavorful, making it an ideal choice for those seeking an adventurous culinary experience.

Ingredients

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  • 2 cups bread flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 Tbsp olive oil (plus more for greasing)
  • 1/2 tsp squid ink
  • 1 cup warm water (110°F)
  • 4 oz button mushrooms
  • 2 Tbsp butter
  • 1/2 cup shallots, thinly sliced (or red onion)
  • 4–5 cloves garlic, sliced thin
  • 2 Tbsp cooking sherry
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 1 cup jarred pesto sauce
  • 1 cup Green Pesto Gouda cheese
  • Mixed fresh herbs
  • 1 cup balsamic vinegar
  • 2 Tbsp honey

Instructions

  1. In a mixing bowl, combine bread flour, garlic powder, salt, and yeast. Add olive oil and squid ink.
  2. Gradually mix in warm water until a dough forms. Knead for about 5 minutes until smooth. Let rise in a greased bowl for about 1 hour.
  3. Meanwhile, prepare mushroom skulls by sautéing butter in a pan over medium heat. Add shallots and garlic; cook until soft.
  4. Stir in sliced mushrooms, cooking sherry, thyme, salt, and pepper; cook until mushrooms are tender.
  5. Preheat the oven to 450°F (230°C). Roll out the dough into flatbreads.
  6. Spread pesto on each flatbread; top with mushroom mixture and Green Pesto Gouda cheese.
  7. Bake for about 12–15 minutes until golden brown.
  8. Drizzle balsamic vinegar mixed with honey over the baked flatbreads before serving.

Nutrition

Find it online: https://samiharecipes.com/bread-of-the-dead/