Mushroom And Truffle Cheese Flatbread Food

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.

MUSHROOM AND TRUFFLE CHEESE FLATBREAD

Steps:

• To make the cheese sauce, saute the onions and garlic in a medium saucepan on medium heat for about 5 min. or until translucent. Add the cream and simmer until reduced by half. Add the cheese and the truffle oil and stir until melted. Set aside, covered.
• Saute the mushrooms in the butter until soft. Season with salt and pepper and another ½ tsp. of truffle oil.
• Preheat oven to 425F. For each flatbread spread on the cheese sauce dividing it among the flatbreads. Divide the mushrooms on top. Sprinkle with the Parmesan cheese. Bake for 10-12 min. or until golden brown.
• Top with chives and serve immediately.

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.

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