Perfectly sautéed mushrooms are the key to taking boring pizza or flatbread to WOW! We love store-bought naan as the base. We used our Porcini Extra Virgin Olive Oil plus our Smoked Porcini Shallot Mushrooms Blend to sauté the mushrooms then piled on the melty cheese. Bake these, and you’ve got shroom on shroom deliciousness!
Time: 20 min
Makes 2 FlatbreadsRating
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Loading...| Porcini Extra Virgin Olive Oil | |
| 2 Tbl unsalted butter | |
| 1/2 cup minced onion or shallot | |
| 4 cloves garlic, grated | |
| 4 heaping cups sliced mushrooms | |
| 1/2 tsp Kosher Flake Salt | |
| 2 tsp Smoked Porcini Shallot Mushroom Blend | |
| 2 pieces Naan or Flatbread | |
| 1/8 cup white wine or juice of 1/2 of a lemon | |
| 2 cups shredded mozzarella or provolone | |
| Chopped fresh parsley, for serving |
| 1. | Preheat oven to 400°F. |
| 2. | Heat the Porcini Extra Virgin Olive Oil and butter in a skillet over medium heat. Add in the onion and saute until softened-about 5 mins. Add in the garlic and saute until aromatic-about 1 minute. Add in the wine and saute until evaporated. |
| 3. | Add in the mushrooms, salt and Smoked Porcini Shallot Mushroom Blend and saute until the mushrooms are softened and all of the liquid is absorbed. The mushrooms will let off quite a bit of liquid. Be sure to cook it until it's all evaporated otherwise your flatbread will be soggy. However, if the mixture, by chance, is too dry, drizzle in a little more oil to prevent scorching. |
| 4. | To assemble the flatbread, brush a little oil over the surface, especially the edges. Spoon the sautéed mushrooms onto the flatbread and spread out evenly but not quite to the edges. Leave a border "crust." Top with cheese and bake until the cheese is melted and golden brown - about 8 minutes. Top with chopped parsley and serve. |
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