What a Fungi!

Fungi Flatbread

Paired with 2019 Mad Crush

A super easy recipe! The Fungi Flatbread uses store bought naan bread, and is a perfect option for a vegetarian main dish or an appetizer. Enjoy!


4 frozen or fresh naan bread

2 tbs olive oil 

2 cups mushrooms, chopped

1 onion, peeled and diced

1 tbs butter 

2 cups truffle cheese, shredded 

1 tsp truffle salt

1 tsp truffle oil 

sprigs of wild arugula, for garnish

½ cup chives, finely chopped for garnish 


Step 1

Preheat the oven to 400̊. If naan is frozen, place on a baking sheet and bake for 5 minutes, remove, then continue to follow the remaining directions 

Step 2

Preheat a large sauté pan to medium high and add mushrooms in dry. Move mushrooms around while cooking for 5 minutes. As the moisture dissipates from the mushrooms, add olive oil and truffle salt. Cook another 5 minutes until golden brown. Set aside.    

Step 3

In the same sauté pan, heat to medium heat and add butter and diced onions. Cook the onions for 6-8 minutes until getting some color on them. Add a tablespoon of butter and stir. Cook another 3-4 minutes or until the moisture is absorbed. Set aside.   

Step 4

Brush the truffle oil evenly on each of the naan breads. Top with truffle cheese, onions, and mushrooms, using ¼ of the mixture per piece of naan. Bake for 8-10 minutes until melty.

Step 5 

Garnish with a few sprigs of arugula, chives and serve with a glass of Mad Crush. 

Recipe & Pairing Created by Chef Rachel Ponce