Ingredients:
Garlic Extra Virgin Olive Oil
2 Tbl unsalted butter
1/2 cup minced onion or shallot
4 cloves garlic, grated
4 heaping cups sliced mushrooms
1 tsp salt
1/8 cup white wine or juice of 1/2 of a lemon
Directions:
Heat the Garlic Extra Virgin Olive Oil and butter in a skillet over medium heat. Add in the onion and sautee until softened-about 5 mins. Add in the garlic and saute until aromatic-about 1 minute. Add in the wine and saute until evaporated. Add in the mushrooms and salt and saute until the mushrooms are softened and all of the liquid is absorbed. Add more olive oil as needed to keep the mixture from scorching. Allow to cool a bit before assembling the flatbreads.
Ideas for Flatbreads (we used frozen Naan; you can also make your own dough):
Rosemary & Gruyere: Drizzle flatbread with Rosemary Extra Virgin Olive Oil, mound on mushrooms and add a big handful grated Gruyere. Bake at 375°F for 8-10 minutes or until the flatbread is browned on the edges and the cheese is melted. Garnish with chopped fresh rosemary before serving.
Mushroom Caprese: Spread Slow Roasted Tomato sauce on the flatbread, mound on mushrooms and add a big handful grated mozzarella. Bake at 375°F for 8-10 minutes or until the flatbread is browned on the edges and the cheese is melted. Garnish with fresh basil before serving.
Shroom on Shroom: Drizzle flatbread with Porcini Extra Virgin Olive Oil, mound on mushrooms and add a big handful of melty cheese like mozzarella or provolone. Bake at 375°F for 8-10 minutes or until the flatbread is browned on the edges and the cheese is melted. Garnish with Porcini Salt just before serving.
Mushrooms & Feta: Drizzle flatbread with Italian Herbs Extra Virgin Olive Oil, mound on mushrooms. Bake at 375°F for 8-10 minutes or until the flatbread is browned on the edges and the cheese is melted. Garnish with crumbled feta just before serving and drizzle with 18 Year Aged Balsamic Vinegar.