Cooked - Mushroom Flatbread With White Miso

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mushroom Flatbread With White Miso

4.0

1 ½ pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups)

6 tablespoons olive oil, divided

1 teaspoon kosher salt

½ teaspoon black pepper, plus more to taste

1 large garlic clove, grated

½ cup heavy cream, plus more as needed

2 tablespoons white miso

1 (16 ½- x 4 ½-inch) flatbread (such as Trader Joe’s Pizza Crust)

2 ounces low-moisture part-skim mozzarella cheese, shredded (about ½ cup)

1 ¼ ounces Parmesan cheese, grated (about ⅓ cup)

1 ½ cups loosely packed baby arugula

Preheat oven to 450°F. Toss together mushrooms, ¼ cup oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven, stirring occasionally, until browned, 25 to 35 minutes. Remove from oven. (Do not turn oven off.)
Stir garlic into roasted mushrooms; set aside. Whisk together cream and miso in a small bowl until well combined. Set aside.
Brush both sides of flatbread with remaining 2 tablespoons oil; place on a parchment paper–lined large baking sheet. Bake at 450°F until toasted, about 5 minutes. Remove from oven. Spread flatbread with half of the miso-cream sauce. Top with half of the mushroom mixture. Sprinkle with mozzarella and Parmesan; top with remaining mushroom mixture. Return to oven, and bake at 450°F until bread is crisp and cheese melts, 6 to 8 minutes.
Thin remaining miso-cream sauce with additional cream as needed to reach a drizzling consistency. Toss together arugula and 1 teaspoon miso-cream sauce in a medium bowl.
Scatter arugula mixture over flatbread. Sprinkle with additional pepper to taste, if desired. Cut into 8 pieces, and serve alongside remaining miso-cream sauce.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫓Flatbread

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 23 weeks ago

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