Ingredients
Scale
- 1 sheet puff pastry, thawed according to package instructions
- 1 pound mushrooms (mixed varieties; your choice)
- 2 cloves garlic, minced
- 2 shallots, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves
- 1 splash white wine (optional) for deglazing
- sea salt and pepper
- 4 ounces pecorino cheese, shaved
- 1 tablespoon chopped parsley
Instructions
- 1.Preheat oven to 400°.
- 2. If your mushrooms are dirty, wipe them with a damp paper towel.
- 3. If using larger mushrooms, tear or cut them into medium-sized pieces. If using smaller mushrooms, leave whole.
- 4. In a large fry pan over medium-high heat, melt butter and olive oil. Add the mush- rooms and shallots and toss with butter and then spread into a single layer and leave undisturbed for a couple of minutes until they start to brown. Add the garlic and thyme, and give the mushrooms a toss.
- 5. Continue to cook for about 6 minutes, stirring occasionally. Most of the moisture from the mushrooms should evaporate, and the mushrooms should be golden brown. Add a splash of wine to deglaze the pan. Once the wine evaporates, season to taste with salt and pepper.
- 6. In a food processor, pulse half the mushrooms until coarsely chopped. If the mixture seems dry, add a splash of olive oil.
- 7. Unfold the sheet of puff pastry onto a sheet of parchment paper. Leaving a ½-inch border, spread the chopped mushroom mixture evenly across the top of the pastry. Top with cheese, then add the remaining whole mushrooms and shallots on top of the cheese.
- 8. Bake at 400° for 25 minutes, or until pastry is crispy and golden. Sprinkle with parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: California
Nutrition
- Serving Size: 4
Keywords: mushroom flatbread