Winter

Wild Mushroom Flatbread

I made these by the dozens for parties I catered and they always were gobbled up as soon as I passed them around. They're still a standard on the menu at SuperVega and I get it, there's nothing more moorish and satisfying than cheese and mushrooms on crispy flatbreads. You can also use this roasted wild mushroom recipe for toasts or pastas or sandwiches. Keep it in your back pocket for a rainy day!

Ingredients

Recipe serves:

For the flatbread

1 piece flatbread dough

1/3 cup gruyere cheese, grated

½ cup wild mushroom mix, recipe below

chopped parsley for garnish

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For the Roasted Wild Mushrooms

2 cups cremini mushrooms, quartered

2 cups oyster mushrooms, torn in pieces

2 cups king oysters, sliced into pieces

1 cup chantarelle mushrooms

1 cup shiitake mushrooms, woody stem removed

1 ½ cups olive oil

1 head garlic, cut in half horizontally

1 red onion, peeled and cut into quarters

2 stems rosemary

5 stems thyme

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Instructions

First make your roasted mushrooms by placing all of the ingredients in a roasting tray and cook in a 190/380 degree oven for 35-40 minutes until almost crispy. Store the mushrooms in the oil and aromatics mixture until ready to use.

Roll out the flatbread into an oblong shape and cook the flatbread for 5 minutes in 220/450 degree oven without any toppings. Remove and place the cheese on the bottom, mushrooms on top. Cook an additional 7-9 minutes. Garnish with parsley.

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