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Mesquite Wild Mushroom Flatbread

Serves 1

Ingredients:

1 sheet lavash flatbread
2 tbsp. olive oil
1/2 cup Mesquite Wild Mushroom Mixture (see recipe below)
1 tbsp. Tomato Jam (see recipe below)
1 tbsp. Parmesan or Parmigiano-Reggiano cheese, shaved
1 tbsp. goat cheese, crumbled
1/2 tbsp. Monterey Jack cheese, shredded
1 tbsp. basil, chopped

Instructions:

  • Brush one side of the flatbread with olive oil. Grill it, oiled side down, for 30 seconds on medium heat.
  • Grill the other side for no more than 1 minute.
  • Set aside and let cool to room temperature.

Mesquite Wild Mushroom Mixture

5 brown beech mushrooms, sliced
5 Maitake mushrooms, sliced
1 tsp. garlic, minced
1 tbsp. shallots, shaved
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 pinch red pepper flakes
1 pinch salt
1 pinch pepper
2 tsp. dry mesquite spice rub
1 tsp. butter

Instructions:

  • Heat olive oil on high setting in a cast-iron skillet to the smoking point.
  • Lower to medium heat and add the garlic and shallots. Once shallots are caramelized, add the mushrooms and cook for 1 minute.
  • Stir in the thyme, rosemary, red pepper flakes, salt, pepper and dry mesquite spice rub.
  • Turn the heat off and stir in the butter. Let the mixture to cool until it's warm.

Tomato Jam

1 tbsp. olive oil
1 cup onion, finely chopped
1 garlic clove, minced
2 14-oz. cans diced tomatoes
1 tbsp. sugar
1/2 tsp. dried thyme
1/2 tsp. coarse kosher salt
1/4 tsp. black pepper

Instructions:

  • Heat oil in a medium-size saucepan over medium heat.
  • Add the onion and garlic. Cook for approximately 4 minutes, stirring often, until the onion is soft and translucent.
  • Add the diced tomatoes, sugar, thyme, salt and pepper.
  • Cook for approximately 10 minutes, stirring occasionally, until almost all the liquid evaporates and the mixture is reduced to about 2 1/4 cups.
  • Remove from heat and let cool.

Serving Instructions:

  • Evenly spread the Tomato Jam on the flatbread. Then layer on the Mesquite Wild Mushroom Mixture, Parmesan, goat and Monterey Jack cheeses.
  • Place the topped flatbread on a baking sheet. Broil in the oven for approximately 5 minutes or until the cheeses melt.
  • Remove from the oven and cut into 3 equal pieces. Plate the pieces and garnish with basil.