Fancy Fungi Flatbread

Fancy Fungi Flatbread

Garlic-butter chanterelles, melty cheese, and a little hot honey. Because pizza night deserves an upgrade!

Serves: 2–3 | Time: About 30 minutes

Ingredients

  • ½ ounce Ferg’s Fabulous Fungi freeze-dried chanterelles 

  • 2 naan breads or small prepared flatbreads

  • 2 tablespoons butter

  • 2 garlic cloves, minced

  • ½ teaspoon fresh thyme leaves

  • 1 cup shredded mozzarella

  • ¼ cup grated Parmesan

  • ¼ cup ricotta

  • Salt and black pepper, to taste

  • (opt) Hot honey, for drizzling

  • (opt) A handful of arugula, optional

Let’s make it

  1. Wake up the mushrooms. Follow the package's rehydration directions provided on the back of the package. Cover the chanterelles with lukewarm water and soak until softened; check after 5–10 minutes. Drain them, gently squeeze out excess water, and chop up any larger pieces. 

  2. Get buttery. Heat the oven to 425°F. Melt butter in a skillet over medium heat. Add mushrooms and cook for 8–10 minutes until tender and excess moisture has evaporated. Stir in the garlic and thyme, then season with salt and pepper to taste. 

  3. Build your flatbreads. Place naan or prepped flatbread on a baking sheet. Spread each with ricotta, then top with mozzarella, mushrooms, and Parmesan.

  4. Bake. Bake for 5-8 minutes, until the cheese bubbles and the edges turn golden.

  5. This part is completely optional! Finish with a light drizzle of hot honey and a handful of arugula. Slice and serve!

Fancy enough for company but still easy enough to eat standing at the kitchen counter!!

 

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