Flatbread with Oyster Mushrooms | Hearty & Fresh

Preheat the oven to 90 °C. Peel the garlic cloves and place them in a small ovenproof dish. Pour in enough olive oil to completely cover the cloves, and cook in the oven for 90 minutes.

Clean the oyster mushrooms and cut or tear them into fine strips. Fry in a hot pan with a tablespoon of oil for about 5 minutes on each side until golden brown. Press down firmly with a spatula to release excess moisture. Remove from the pan and prepare the seasoning mix: mix the remaining oil with the spices (smoked and sweet paprika powder, cumin, curry powder, garlic powder), salt, pepper, and balsamic glaze. Brush the mushrooms with this mixture. Reheat the pan and fry the mushrooms until they are dark brown and crispy.

Mash half of the garlic confit in a bowl. Add the quark (or yogurt), finely chopped chives, a tablespoon of the garlic oil, and a tablespoon of honey. Mix everything into a creamy dip. Save the remaining garlic for future dishes.