Wild Mushroom Flatbread With Truffle Oil Food

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.

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 MUSHROOM FLATBREAD

Steps:

• Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
• Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
• Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

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

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

TRUFFLED MUSHROOM FLATBREADS WITH SHALLOT AND A GREEN SIDE SALAD

Steps:

• Place a foil-lined baking sheet (2 sheets for 4 servings) in oven; preheat to 425 degrees. Wash and dry all produce. Trim and thinly slice mushrooms. Halve, peel, and thinly slice shallot. Cut lemon into wedges.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, shallot, and half the Italian Seasoning. Cook, stirring, until browned and softened, about 10 minutes. Season with salt and pepper.
• Remove preheated baking sheet from oven and place flatbreads on it. (For 4 servings, divide between both sheets.) Top with cheese, remaining Italian Seasoning, and mushroom mixture. Season with salt and pepper.
• Bake flatbreads until cheese is melted and crust is golden, 7-9 minutes. (For 4 servings, swap rack positions halfway through baking.) Remove from oven, then drizzle with truffle oil to taste. TIP: Start with a few drops and add more from there-you may not use all the oil.
• In a medium bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
• Cut flatbreads into slices. Serve with salad on the side. TIP: If you like, you can top your flatbreads with the salad instead.

FLATBREAD WITH FINGERLING POTATOES, SHITAKE MUSHROOMS, AND TRUFFLE OIL

Steps:

• Make flatbread:
• In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Stir in milk powder until dissolved, about 5 seconds.
• In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic but still sticky, about 10 minutes.
• First rise:
• Using vegetable oil, lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, about 1 ½ hours.
• Second rise:
• Using vegetable oil, liberally oil heavy baking sheet. Using hands, lift dough from bowl and gently turn over several times to remove excess air. Shape into ball and transfer to prepared baking sheet. Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes.
• Shaping and final rise:
• Using fingertips, press and spread dough to edges of baking sheet. (If dough tears, mend hole by pressing surrounding dough together Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until puffy, about 1 1/2 hours.
• Make topping:
• Preheat oven to 475°F.
• In medium saucepan over moderately high heat, combine potatoes, 4 sprigs thyme, garlic, salt, and enough water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until potatoes are easily pierced with fork, about 20 minutes. Immediately drain, discarding thyme sprigs and garlic. When cool enough to handle, slice potatoes into 1/4-inch-thick rounds and reserve. (Potatoes can be prepared ahead and refrigerated, covered, up to 24 hours.)
• In medium sauté pan over moderately high heat, heat canola oil and butter until hot but not smoking. Add mushrooms and sauté 1 minute. Add shallots and sauté until light golden brown and soft, about 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to paper-towel-lined plate and reserve. (Mushrooms can be prepared ahead and refrigerated, covered, up to 24 hours.)
• Assemble flatbread:
• Arrange potato slices on flatbread, then brush with olive oil and sprinkle with thyme leaves. Spread mushroom mixture on top, then drizzle with 2 tablespoons white truffle oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake, rotating pan 180 degrees halfway through, until crust is light golden brown, 20 to 22 minutes.
• While flatbread bakes, in small bowl, whisk together crème fraîche and remaining 2 tablespoons truffle oil.
• Transfer flatbread to large cutting board and let cool about 5 minutes. Drizzle with truffle oil-infused crème fraˆhe and sprinkle with chives. Using pizza wheel or very sharp knife, cut into slices and serve immediately.

WILD MUSHROOM PIZZA WITH TRUFFLE OIL

Steps:

• Pizza Crust:.
• Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
• Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
• Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
• Punch the dough down; cover and let it stand 5 minutes.
• Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
• Preheat the oven to 475°.
• Mushroom Topping:.
• While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
• Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
• SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
• Bake at 475° for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.