Categories: Pizza/flatbread
Ingredients
- 4-10" flatbreads
- Truffled Cheese Sauce
- 1/2 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
- 1/2 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
- 1/2 tsp. truffle oil
- Salt and freshly ground pepper
- 1/4 cup Parmesan cheese, grated
- 3 Tbsp. chopped fresh chives
Directions
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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.
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Saute the mushrooms in the butter until soft. Season with salt and pepper and another ½ tsp. of truffle oil.
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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.
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Top with chives and serve immediately.