A special savoury snack with these rustic, crunchy crackers made with fresh Portobello mushrooms added to the dough.

Makes approximately 12-14 crackers, Preparation 20 mins + 30 mins resting in the fridge, Cooking 15-20 mins

  • 1 Portobello mushroom, finely chopped
  • 1 sprig of fresh thyme or half a teaspoon of dried thyme
  • a clove of garlic, minced
  • 100g 00 flour/ AP Flour / Plain Flour, sifted
  • a teaspoon of baking powder, sifted
  • 3 level tablespoons of sunflower oil
  • 1 level tablespoon lukewarm water
  • A teaspoon of fine table salt
  • Rock salt, to taste
  • Extra Virgin Olive Oil – EVOO, 1 tablespoon + a drizzle


Preheat the oven to 180 C / 350 F / Gas 4.

Heat a tablespoon of EVOO in a non-stick pan, sauté minced garlic with thyme, then add the chopped Portobello mushroom, cook for a few minutes. Remove mushrooms, pat dry them with kitchen paper towels, let them cool down a bit, put them in a large bowl together with the flour and instant yeast, mix, add a tablespoon of lukewarm water, 3 tablespoons of sunflower oil and a teaspoon of salt at the end, mix again. Knead with your hands until you get a compact dough although not properly smooth. Add a little flour if too sticky.

Cover with cling film or a damp cloth and leave to rest for half an hour in the fridge.

Roll out the dough about 2 mm thick, cut out squares or rectangles of dough with a pizza-cutter or a knife and prick well all over with a fork to prevent too many air bubbles forming during cooking.

Brush with a drizzle of EVOO and sprinkle with rock salt.

Bake in static pre-heated oven 15 to 20 minutes or until crisp. Check them often because they risk burning easily. Allow to cool down before eating.

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