Food Success: Chantrelle Shallot Flatbread

21 Oct

As you may remember, I had some issues with my apple cheddar scones.  Everything about them was embarrassing.  But then, later that same day, I was redeemed with this Chantrelle Shallot Flatbread.  It was good.  So good.

Like I mentioned before, I received a few samples of dried mushrooms from Marx Foods and made a wild mushroom risotto using four types of reconstituted mushrooms.  I didn’t use the Chantrelles however, I was saving them for something special.  And, this flatbread is that something special.

It is super easy and tasty too!

I started with my basic pizza dough recipe.  After the rising period, I rolled out one of the mini loaves and slathered it with about 2T of olive oil, a sprinkling of kosher salt, and a healthy dose of oregano.

I sautéed my reconstituted Chantrelles and shallots in about 1T of olive oil, and 1T of butter.  I then sprinkled these over the oiled and spiced crust and baked at 350 degrees for about 20 minutes.

The results were crispy, chewy and fabulous.

By the way, if you want to vote for me in the Marx Foods Mushroom Challenge, I would much appreciate it.  Go here.

 

 

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