Truffled Mushroom Flatbread
with Shallot and a Green Side Salad
We think this recipe might just be a little bit more special than most thanks to a decadent drizzle of truffle oil. If you’ve never had it before, truffle has an incredible umami richness and intoxicating aromatics—think of it as the most luxurious mushroom flavor you’ve ever tasted. Speaking of mushrooms, this flatbread has tender slices of baby portobellos. And on the side, you’ve got a lemony arugula salad for a bit of bright green freshness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
8 ounce
Cremini Mushrooms
1 unit
Lemon
2 unit
Flatbreads
(Contains Wheat, Sesame)
1 cup
Italian Cheese Blend
(Contains Milk)
1 teaspoon
Italian Seasoning
2 tablespoon
Truffle Oil
2 ounce
Arugula
Not included in your delivery
1 tablespoon
Vegetable Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. (TIP: Put your baking sheet in the oven before heating it up for an extra-crispy crust. Just make sure to oil it first.) Halve and peel shallot, then slice lengthwise into thin strands. Trim mushrooms, then cut into ¼-inch-thick slices. Cut lemon into wedges.
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot and half the Italian seasoning. Cook, tossing, until softened and slightly browned, about 10 minutes. Season with salt and pepper.
Place flatbreads on a lightly oiled baking sheet. Sprinkle evenly with cheese and remaining Italian seasoning. Spread mushroom mixture evenly over top. Season with salt and pepper.
Bake flatbreads in oven until cheese is melted and crust is golden brown, about 7 minutes. Remove from oven and drizzle with truffle oil, to taste. TIP: Start with a few drops and go up from there—you may not use all the oil.
Toss arugula in a medium bowl with a drizzle of olive oil and a squeeze or two of lemon. Season with salt and pepper.
Cut flatbreads into slices. Serve with salad on the side. TIP: If you like, you can spread a little bit of the salad on top of the flatbreads.