Embark on a culinary adventure with our Grilled Flatbread with Wild Mushrooms, a symphony of flavors that will tantalize your taste buds. This delectable flatbread is a perfect appetizer, snack, or light meal, showcasing the earthy goodness of wild mushrooms, the tangy zest of goat cheese, and the aromatic essence of fresh herbs. Indulge in the crispy texture of the flatbread, expertly grilled to perfection, complemented by the tender and juicy mushrooms sautéed in a savory blend of garlic, butter, and white wine. The creamy goat cheese adds a touch of richness and tang, while the sprinkle of fresh herbs, such as thyme and parsley, elevates the flavor profile with a burst of freshness. Prepare to be captivated by the harmonious interplay of textures and flavors in each bite of this Grilled Flatbread with Wild Mushrooms.
In addition to the main recipe, this article also offers a collection of tantalizing variations to suit your preferences and dietary needs. Explore the vegan delight of the Grilled Flatbread with Roasted Vegetables, where a medley of colorful vegetables takes center stage, offering a healthy and vibrant alternative. For those who prefer a meaty indulgence, the Grilled Flatbread with Prosciutto and Arugula presents a savory combination of salty prosciutto, peppery arugula, and a drizzle of balsamic glaze. And if you're craving a cheesy extravaganza, the Grilled Flatbread with Four Cheeses beckons with its quartet of delectable cheeses, promising a symphony of flavors in every bite.
With its versatility and endless possibilities, this Grilled Flatbread with Wild Mushrooms and its accompanying variations will undoubtedly become a staple in your culinary repertoire. Embrace the joy of cooking and embark on a journey of culinary exploration with these delectable flatbread recipes.
GRILLED MUSHROOM FLATBREAD
Provided by Tia Mowry
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
- Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
- Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
- Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.
FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10 pieces
Number Of Ingredients 6
Steps:
- In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
- Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
- Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.
Tips:
- For the best flavor, use a variety of wild mushrooms, such as chanterelles, morels, and shiitake mushrooms.
- If you can't find wild mushrooms, you can use a combination of cremini and oyster mushrooms.
- Be sure to clean the mushrooms thoroughly before using them.
- Feel free to experiment with different toppings for your flatbread, such as roasted vegetables, grilled chicken, or fresh herbs.
- Serve the flatbread immediately after it's cooked, while it's still warm and crispy.
Conclusion:
Grilled flatbread with wild mushrooms is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's perfect for a summer cookout or a cozy winter meal. With its simple ingredients and bold flavors, this flatbread is sure to be a hit with everyone who tries it.
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