Naan Discoveries

Some of you who know me, know that I love Indian food and naan bread. Many of you who don't know me, just read my reaction to Naan & Beyond sandwiches and THEN you'll know that I love naan bread. So how do you think I reacted when I saw beautiful, puffy, whole wheat naan in a package in my grocery store? Yes, jumping up and down (at least in my head). Plus, these Fabulous Flats Whole Wheat Naan were mostly healthy and definitely had no trans fat (hey, you always have to check. Just last week I glanced at "fat free" Pringles to see what was in them, and lo and behold, there were partially hydrogenated fats in the ingredients despite all zeroes in the total fat, saturated fat and trans fat sections of the nutrition facts.)

Anyway, so with my 2 Fabulous Flats naans setting me back $2.50, I pondered what I could make that would be absolutely delicious. What I thought of was not Indian cuisine in the least, but it was still mouth-wateringly delicious. I grabbed a bunch of wild mushrooms including baby portabellas, shiitakes and oysters along with some mascarpone cheese before I left the store.

When I got home, I chopped the mushrooms into slightly smaller pieces and then sautéed them in a little olive oil, salt and pepper until they were golden and tender. I had preheated the oven to 350 degrees for something else, so I just left it there. I spread a thin layer of creamy, luxurious mascarpone on my naan bread on some tin foil. Then I put a very large amount of the sautéed mushrooms on top and placed the whole "pizza" on the foil into the oven. I cooked it for about 10 minutes, took it out and cut it into 4 pieces. Enough for a delicious little appetizer for a few people.

The mushrooms were so tasty and salty on the little layer of mascarpone and the moist, fluffy, super-tasty naan. It was an unbelievably satisfying dish as well as use of this new naan discovery. I will be making this again and likely buying the fabulous Fabulous Flats naan again even sooner.

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