Description
This mushroom and truffle cheese flatbread is the umami flavor bomb your tastebuds are looking for.
Ingredients
Scale
- 4–10 ” flatbreads
Truffled Cheese Sauce
- ½ cup diced white onion
- 2 tsp. minced garlic
- 2 Tbsp. olive oil
- 2 cups half and half cream (10%)
- 2 cups pecorino cheese (grated)
- 1 cup Parmesan (grated)
- ½ tsp. truffle oil
Additions
- 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
- ½ tsp. truffle oil
- Salt and freshly ground pepper
- ¼ cup Parmesan cheese (grated)
- 3 Tbsp. chopped fresh chives
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main