Description
Umami-rich flatbreads topped with a creamy truffle cheese sauce and sautéed mushrooms. A quick and elegant weeknight meal.
Ingredients
Units
Scale
- 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