What a Fungi!
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
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
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.
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.
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.
Garnish with a few sprigs of arugula, chives and serve with a glass of Mad Crush.
Recipe & Pairing Created by Chef Rachel Ponce