This mushroom and truffle cheese flatbread is the umami flavor bomb your tastebuds are looking for.
When you are out at an amazing restaurant and you have one of their flatbread or pizzas with mushrooms, garlic, cheese and truffles and you wonder how on earth do they get it to taste so incredibly good! Well, I have for you today a gourmet flatbread that will rival any restaurant’s pizza. This Three Mushroom Pecorino Truffled Flatbread is out of this world with wonderful flavor.
Not too much from the truffle oil. Not too many toppings. Plain and simple yet there is nothing plain and simple about this flatbread!! Instead of a traditional tomato sauce we went for a truffled cheese sauce and wow, what an amazing flavor. It is not hard to make but does take a little more time than cracking a jar open but let me tell you it is so worth it. 
Three different mushrooms adorn this pizza, dried black trumpet that I rehydrated, cremini and white button. This gives the flatbread different flavors and textures, a wonderful combination but you choose the mushrooms you would like to add.
This would make a stunning appetizer also to serve friends. A recipe that you will get rave reviews from. If the truffle oil is the right amount it just adds the perfect umami taste of earthy mushroom to the flatbread.
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Mushroom and Truffle Cheese Flatbread
- Total Time: 35 minutes
- Yield: Serves 4-10 1x
- Diet: Omnivore
Description
Umami-rich flatbreads topped with a creamy truffle cheese sauce and sautéed mushrooms. A quick and elegant weeknight meal.
Ingredients
- 4-10 flatbreads
- 1/2 cups (118 ml) diced white onion
- 2 tsp minced garlic
- 2 Tbsp olive oil
- 2 cups (473 ml) half and half cream (10%)
- 2 cups (473 ml) pecorino cheese (grated)
- 1 cups (237 ml) Parmesan (grated)
- 1/2 tsp truffle oil
- 0 lbs (14 gms) dried black Trumpet mushrooms (soaked 20 min. in hot water and drained)
- 5 large white button mushroom (thinly sliced)
- 5 cremini mushrooms (thinly sliced)
- 2 Tbsp butter
- Salt and freshly ground pepper
- 1/4 cups (59 ml) Parmesan cheese (grated)
- 3 Tbsp chopped fresh chives
Instructions
- Preheat oven to 425°F (204°C).
- For the cheese sauce: Sauté the onions and garlic in a medium saucepan over medium heat for about 5 minutes, or until translucent. Add the cream and simmer until reduced by half. Add the cheese and truffle oil and stir until melted. Set aside, covered.
- Sauté the mushrooms in butter until soft. Season with salt, pepper, and an additional ½ teaspoon of truffle oil.
- For each flatbread, spread with the cheese sauce. Divide the mushrooms on top. Sprinkle with Parmesan cheese.
- Bake for 10-12 minutes, or until golden brown.
- Top with chives and serve immediately.
Notes
- For a richer flavor, use freshly grated Parmesan and Pecorino Romano cheese instead of pre-grated.
- If you don’t have black trumpet mushrooms, substitute with other earthy mushrooms like shiitake or oyster mushrooms.
- To prevent soggy flatbreads, ensure the cheese sauce is not too thin before adding it to the flatbreads.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What type of mushrooms are best for this flatbread?
This recipe uses dried black trumpet mushrooms, cremini, and white button mushrooms for a variety of flavors and textures, but you can choose any mushrooms you prefer.
How do I make the truffled cheese sauce for the flatbread?
The truffled cheese sauce is made by combining cheese with truffle oil; just ensure to balance the amount of truffle oil to avoid overpowering the flavors.
Can I adjust the amount of truffle oil used in the recipe?
Yes, you can adjust the truffle oil, but be mindful to add just enough to enhance the umami flavor without overwhelming the other ingredients.
