Brie & Roasted Shiitake Mushroom Flatbread
Golden flatbread, creamy Brie, and savory mushrooms—effortlessly chic
8 oz La Bonne Vie Triple Crème Brie, thinly sliced
4 Flatbreads
2 cups Yellow Onion, finely julienne
2 tbsp Unsalted Butter
1 tbsp Honey
2 cups Whole Shiitake Mushroom, capped
1 tbsp Olive Oil
Ingredients:
3 Garlic Cloves, minced finely
¼ tsp Fresh Thyme, minced
¼ tsp Kosher Salt
¼ tsp Black Pepper
1 tbsp White Truffle Oil
1 tsp Flake Salt
1 cup Arugula
In a bowl, mix olive oil, garlic, thyme, salt, and pepper.
Marinate the mushrooms in the mixture overnight.
Preheat the oven to 350˚F.
Arrange the mushrooms on a sheet pan and bake for 30 minutes. Let them cool completely.
Once cooled, thinly slice the mushrooms and set them aside.
In a saucepan, melt the butter over low heat. Stir in the honey until fully combined.
Add the onions and cook until golden brown. Spread the onions evenly on a sheet pan to cool.
Place 2 oz of La Bonne Vie Triple Crème Brie on the flatbread. Add 2 tablespoons of the caramelized onions over the Triple Crème Brie.
Evenly distribute the sliced mushrooms over the flatbread.
Increase the oven temperature to 400F. Bake the flatbread for 12 minutes.
Remove from the oven, top with fresh arugula, drizzle with white truffle oil, and finish with a sprinkle of flake salt.
Directions:
Serves 4 - 8