Zwammkuchen*
Ich zwamme, du zwammst, wir zwammen
I just can't get enough of you, my precious flammkuchen! The perfect food for fall diners. Although a bit of bacon is definitely a good way to go, you can throw in all sorts of mushrooms, yet chanterelle is the Royal way to go.
*Zwammen (NL): 1.mushrooms 2.gabbling
I've added my recipe below for those who like to try this. Send me an email if you have questions.
My online shop will be ready soon and this print will be available for purchase. Yammie as well!
Zwammkuchen Print & Recipe - Ink drawing, digital coloured, nov. 2025.
Zwammkuchen Recipe:
350grs flower | yeast 7grs. | salt | sugar | mushrooms | union | garlic | Bacon (optional) | 1/2 lemon | crème fraîche (200ml) | beetroot / tomatoes | oregano | cheese (parmesan/ mozzarella)
Add a bit of olive oil (you can use bits of baking butter as well) and 7 grams of yeast to 350grams of flower. Add a bit of salt and a teaspoon of sugar. Start kneading and add little bits of lukewarm water as you go. Knead the dough for 10 minutes & rest for 1 hour (the dough ;-).
Just heat the mushrooms in olive oil with unions and a bit of garlic for a wee bit. Not too long, you don't want rubber mushrooms on your flammkuchen. If you're going to add bacon, cook this too (separate pan) for a bit.
Role the dough on a baking tray covered with baking paper.
Mix the crème fraîche (200ml) with (1/2) lemon juice and a bit of salt. Spread this out on the dough. Start adding ingredients you like: the mushroom & union mix, add tomatoes or thin slices of beetroot (a winner!), and optional is bacon. Then add some fresh oregano leaves. I like a bit of cheese on top as well, it's not necessary, but bits of mozzarella and/or parmesan are something to consider if you're not using bacon. Pop it in the oven for 15-20 minutes, 240 Degrees Celsius. Send me your address and I'll meet your for diner. Yammie!
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