Mushrooms On Toasted Bannock Recipe

In a large bowl, combine flour, baking powder, and salt. Add water and oil, and mix until a soft dough forms.

Turn dough onto a floured surface and knead gently for 1-2 minutes.

Flatten into a 1/2-inch thick round and toast in a skillet over medium heat for 5–7 minutes per side, or until golden and cooked through.

In a skillet over medium heat, melt butter and sauté shallots and garlic until fragrant, about 1 minute.

Add mushrooms, salt, and pepper, and cook until tender and browned, about 6–8 minutes. Set aside.

In a small saucepan over medium heat, combine blueberries, sage, maple syrup, and balsamic vinegar.

Simmer for 5 minutes, stirring occasionally, until blueberries begin to burst and mixture thickens slightly. Set aside.

In a skillet, brown ground bison until fully cooked. Remove and set aside, reserving drippings.

Add butter to the pan and melt. Stir in flour and cook for 1–2 minutes to form a roux.

Gradually whisk in broth, stirring constantly to avoid lumps. Return bison to the pan and simmer until thickened, about 5 minutes. Season with salt and pepper.

Slice toasted bannock and layer with sautéed mushrooms and brie. Broil for 1–2 minutes until brie is melted.

Top with sage blueberries and spoon over bison gravy.

Optional: Sprinkle with cooked wild boar bacon.