Truffled Mushroom Flatbread

I just finished celebrating my 30th birthday for the 7th time and I must say that this year was one of the best birthdays I can remember! My friends and family absolutely spoiled me rotten and I couldn't be happier. I had so much insanely delicious food over the last week that there's no way I could possibly pick just one favorite. From Sunday Supper at the Playground to cocktails and appys at A Restaurant to breakfast at Le Pain Quotidien, I have eaten and eaten some of the best food my area has to offer and I have come away with it not only a few pounds heavier, but completely inspired for a number of new posts!

Here's my first stab at recreating one of the delicious appetizers we enjoyed at A. This flatbread served as my lunch yesterday and made me feel like I was sitting in a fancy restaurant while I was actually just sitting down for "tea" at my daughter's playtable. She tossed a few cherry tomatoes onto my plate that were the perfect complement!

Recipe makes enough for two flatbreads and takes about 30 minutes to prepare from start to finish.

Ingredients:

6 oz cremini mushrooms, sliced
1/2 cup chopped onion
1 tablespoon butter
Kosher salt and freshly ground black pepper
2 pieces of flatbread
3 oz gruyere, grated
2 oz arugula, about 1 1/2 cups
2 tablespoons olive oil {lemon-scented if you have it}
1 tablespoon white truffle oil
shaved fresh parmesan for garnish

Directions:

Preheat oven to Convection Bake at 450 degrees and place a pizza stone or cookie sheet into the oven so that it gets hot {this will help crisp the flatbread}.
In a medium skillet over medium heat, melt butter. When butter is hot, add mushrooms and onions and sprinkle with salt and pepper.

Cook, stirring occasionally for about 5-6 minutes until they are cooked through. Remove from heat.

Place flatbread onto pizza stone or cookie sheet and heat for about 4 minutes.

In a large bowl, add arugula and drizzle with olive oil and truffle oil. Mix to coat the arugula well and set aside.

Carefully remove flatbread from oven and sprinkle cheese and mushrooms over the top. Place back into the oven for another 4 minutes until cheese is melted.

Remove flatbread from oven and pile high with truffled arugula.

Sprinkle shaved parmesan, salt and pepper over the top and enjoy!

2 thoughts on “Truffled Mushroom Flatbread”

Amy, I absolutely loved this dish it came out absolutely perfect, you have such a wonderful recipes. I’m not sure if you have a cookbook, will you be making one?

Sincerely

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Amy on October 30, 2012 at 4:14 pm said:

I’m so glad you enjoyed this Greg! Thank you for the kind words.
As for a cookbook, you’d have to check with the powers that be….

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