Wild Mushroom Flatbread With Truffle Oil Recipes

TRUFFLED MUSHROOM FLATBREAD

Steps:

• Preheat oven to 425 degrees Fahrenheit. Wash and dry mushrooms and slice thinly. Add sliced diced onion and 2 teaspoons of olive oil to a frying pan. Cook over medium heat for 3-4 minutes and then add in sliced mushrooms. Cook for an additional for 5-8 minutes until soft and browned. Sprinkle rosemary, basil, thyme, oregano, salt and pepper and coat thoroughly.
• Place flatbreads on a baking sheet. Sprinkles mozzarella cheese over both flatbreads evenly. Spread mushroom and onion mixture over top of the cheese and flatbread. Bake for 5-8 minutes until flatbread is golden and cheese is melted.
• While flatbreads are in the oven prepare the salad. Toss arugula with 1 ½ teaspoons olive oil, 1 ½ teaspoons lemon juice, salt, and pepper.
• Remove flatbreads from oven, drizzle truffle oil on top. Cut into even pieces. Top flatbreads with arugula salad and fresh Parmesan. Serve immediately.

WILD MUSHROOM FLATBREAD WITH TRUFFLE OIL

Steps:

• 1. Set a pizza stone in oven and turn the oven to 450 degrees. Roll out the flatbread dough and cut in half. If it has a parchment sheet underneath it leave it there. If not flour the pizza peel. Place on flatbread on pizza peel. Add the flatbread to oven. Bake for 7 minutes until browned.
• 2. Meanwhile add oil to skillet. Add the mushrooms and garlic. Saute until mushrooms are browned and gives off their moisture. Season with salt. Remove the flatbread from the oven. Top with Fontina cheese then the Mushroom mixture. Sprinkle thyme then drizzle the truffle oil.
• 3. Finally add the parmesan cheese. Place back in the oven and let it bake for 7 minutes. Until the cheese is melted and bubbly. Sprinkle with flake salt and serve

GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO

Steps:

• For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
• For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
• For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
• For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.

GRILLED FLATBREAD WITH WILD MUSHROOMS

Steps:

• For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
• Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
• For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
• To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
• Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
• Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.

GRILLED MUSHROOMS WITH TRUFFLE OIL AND SHAVED PARMESAN

Steps:

• Preheat the grill to medium heat.
• Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.