Australian Bush Tomato Mushroom Damper Toasts

Ingredients

• 1 cup self-rising flour
• 1/3 cup Greek yogurt
• 1/4 cup milk
• 1 tbsp olive oil
• 250 g mixed mushrooms, sliced
• 1 small shallot, sliced
• 2 garlic cloves, minced
• 1 tsp dried bush tomato powder or extra tomato paste
• 1 tbsp tomato paste
• 1/2 tsp smoked paprika
• 2 cups baby spinach
• 1 tbsp balsamic vinegar
• 1/4 cup crumbled feta
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Mix flour, yogurt, milk, and a pinch of salt into a soft dough. Pat into two thick rounds on a floured board.
2. Cook the rounds in a lightly oiled covered skillet over low-medium heat for 6 to 7 minutes per side until puffed and cooked through.
3. Heat remaining oil in another skillet and brown mushrooms for 5 minutes. Add shallot and cook until softened.
4. Add garlic, bush tomato powder, tomato paste, paprika, salt, and pepper. Stir in spinach until just wilted.
5. Finish the mushroom mixture with balsamic vinegar and taste for seasoning.
6. Split warm damper rounds, top with mushrooms, feta, and parsley, and serve while the damper is hot.

Allergen note: Contains wheat and milk; check bush tomato powder and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.