Smoked Mushroom Flatbread | Cooking With Gas

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SMOKED MUSHROOM FLATBREAD

Lachelle
Lachelle Cunningham

Lachelle Cunningham

Healthy Roots Institute

Serves 8

Ingredients

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  • 1 pound assorted mushrooms (such as portobello, maitake, chanterelles, porcini, cremini, and/or oyster mushrooms), cleaned, drained, and allowed to air dry for 15 minutes
  • 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed (or canola oil)
  • 30 cloves garlic (about 2-3 bulbs)
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, sliced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine* (such as sauvignon blanc) or acidity alternatives: apple cider vinegar, white wine vinegar or lemon juice
  • 1 pound simple pizza dough (store-bought or home-made)
  • 2 tablespoons chopped fresh herbs, such as parsley, oregano, etc. (optional as garnish)
  • Microgreens (optional as garnish)
  • 1 + ½ cups sunflower seeds (raw, unsalted)
  • 1 + ½ cups water
  • 5 Tbsp lemon juice
  • 2 + ½ Tbsp apple cider vinegar
  • 3 tsp salt
DIRECTIONS

    Prepare the Sunflower Seed Crema

    1. Soak sunflower seeds in fresh water overnight or pour boiling water over them and let them rest for approximately 20 minutes.
    2. Discard the soaking water.
    3. In a high-power blender, add the softened seeds, water, lemon juice, apple cider vinegar, and salt. Blend for up to 5 minutes until the mixture is creamy.

    Prepare the Garlic Oil

    1. In a small saucepan, combine 1 cup of olive oil and 30 cloves of garlic.
    2. Simmer over medium-high heat. Once it starts to simmer, reduce the heat to low.
    3. Cook until the garlic is golden brown, about 20-25 minutes.
    4. Remove from heat and strain the oil, reserving both the oil and the garlic.

    Caramelize the Shallots

    1. In a pan, heat 2-3 tablespoons of olive oil over low heat.
    2. Add the sliced shallots and a pinch of salt.
    3. Cook, stirring often, until the shallots are caramelized, about 20-25 minutes.

    Prepare Mushrooms

    1. If using fresh mushrooms, toss them with a few drops of liquid smoke (if desired) and slice into thin strips.
    2. In the same pan used for the shallots, add 2 tablespoons of the reserved garlic oil.
    3. Sauté the mushrooms in batches, browning them on one side before stirring, about 3 minutes per side.
    4. Add the chopped fresh thyme, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 cup white wine.
    5. Cook until the wine has evaporated.
    6. Combine the sautéed mushrooms with the caramelized shallots and chopped roasted garlic (from the garlic oil preparation). Adjust the seasonings as needed.

    Cook the Flatbread

    1. Cut the pizza dough into four pieces and roll each piece out to about 1/2 inch thick, using all-purpose flour for dusting if necessary.
    2. In a pan over medium-high heat, cook each piece of dough with a teaspoon of garlic oil until lightly browned, about 3-4 minutes per side.

    Assemble Flatbread

    1. Spread each flatbread with a thin layer of sunflower seed crema.
    2. Top with the mushroom mixture.
    3. Garnish with fresh herbs and microgreens.
    4. Serve warm.