Portobello mushroom crackers made from scratch, so rustic, crunchy, and packed with flavour. Fresh mushrooms, garlic, and thyme are folded into the dough for an earthy, aromatic twist. Perfect as a quick snack, a party starters or to pair with cheese and dips, they’re surprisingly easy to make and totally addictive!

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 fresh thyme or ½ tsp dried thyme
  • 1 clove garlic, minced
  • 100 g all-purpose / plain flour – ¾ cup
  • 1 tsp baking powder 
  • 3 level tbsp sunflower oil – 45 ml / 3 tbsp
  • 1 level tbsp lukewarm water – 15 ml / 1 tbsp
  • 1 tsp fine table salt
  • Rock salt, to taste
  • Extra virgin olive oil (EVOO), 1 tbsp + a drizzle – 15 ml / 1 tbsp + a drizzle

 

Method

  1. Preheat oven: 180°C / 350°F / Gas 4.

  2. Cook mushrooms: Heat 1 tbsp EVOO in a non-stick pan. Sauté garlic and thyme for 1–2 minutes, then add chopped Portobello mushrooms. Cook until softened, 2–3 minutes. Remove from pan, pat dry with kitchen paper, and let cool slightly.

  3. Make the dough: In a large bowl, combine cooled mushrooms, flour, and baking powder. Add lukewarm water, 3 tbsp sunflower oil, and 1 tsp salt. Mix and knead by hand until you get a compact, slightly sticky dough. Add a little flour if needed.

  4. Rest dough: Cover with cling film or a damp cloth and refrigerate for 30 minutes.

  5. Roll and cut: Roll out dough to ~2 mm thick. Cut into squares or rectangles using a knife or pizza cutter. Prick all over with a fork.

  6. Prepare for baking: Brush with a drizzle of EVOO and sprinkle with rock salt.

  7. Bake: Place in preheated oven for 15–20 minutes until crisp. Check frequently to prevent burning.

  8. Cool and serve: Let your rustic mushrooms crackers cool completely before eating.

 

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