Crisp Bread with Mushroom Topping

For the crisp bread: In the bowl of an electric mixer, crumble the yeast, and add the syrup and salt. Pour the warm milk over the yeast and let stand until dissolved. Add 130 ml (approximately 4 1/2 ounces) of water, the rye flour, oats, wheat flour and caraway and with a dough hook knead to a smooth dough. Cover and let rest in a warm place, 10-12 hours.

Preheat the oven to 250°C (approximately 475°F).

Knead the dough again adding more wheat flour if it's too wet. Divide the dough into 4 pieces shape into balls. Roll each ball out on a floured work surface to 1/4-inch thickness.

Cover a baking sheet with parchment paper and place 2 pieces of dough on each sheet. Bake until crisp turning the dough over once, 8-10 minutes per sheet. Cool overnight.

For the mushrooms: Wipe the mushrooms with a dampened paper towel and chop. Peel the garlic and onion. Finely chop the garlic and cut the onion into strips. Heat the oil in a skillet and saute the onion and garlic until translucent. Add the mushrooms and cook, stirring occasionally until the mushroom liquid has evaporated completely. Add the parsley, mix and season with salt and pepper.