Mushroom Flatbread

Combining fresh baked garlic flatbread with mushrooms, truffle and Parmesan cheese, all ingredients with densely complex flavors, infuses this dish with a yummy "flavor bomb" effect.

Ingredients

• For the Flatbread:  ·   
• All Purpose Flour  ·  2 cups 
• Baking Powder  ·  1/2 teaspoon 
• Baking Soda  ·  1/2 teaspoon 
• Salt  ·  1/2 teaspoon 
• Sugar  ·  1/2 teaspoon 
• Whole Milk, warm  ·  1 cup 
• Williamson Wines Extra Virgin Olive Oil  ·  2 1/2 tablespoon 
• For the Toppings:  ·   
• Cremini Mushrooms, thinly sliced  ·  2 pounds 
• Herbie's Garlic Bread Seasoning  ·  1 tablespoon 
• Creme Fraiche  ·  1 cup 
• Parmesan Cheese, grated  ·  1 cup 
• Mayonnaise  ·  1 tablespoon 
• bunch Chives, minced  ·  1/2 

Instructions

1. Pre heat oven to 400 degrees.
2. Microwave the milk until it's lightly steaming about 30 seconds on high, watch it carefully so it does not boil over. Set aside for just a few minutes.
3. Start by adding the flour, baking powder, sugar, baking soda to a stand mixer with a hook attachment.
4. Add the warm milk to the flour mixture along with 1 tablespoon of Williamson Wines Extra Virgin Olive Oil and mix on a low setting for 10 seconds so the ingredients can incorporate slightly, turn the mixer off and scrape the side of the bowl with a rubber spatula. Turn the mixer back on to a medium setting and mix for 30 seconds. It will begin to slightly stick to the mixer bowl. Stop the mixer again and scrape the sides of the bowl one more time and continue to mix on medium speed for 2 min. Turn the mixer off and pull the dough out and place on a floured work surface. Knead for about 3 minutes. (This adds a little air to the dough). If the dough sticks to the work surface while you are kneading it, just add a little more flour as needed.
5. Cut the dough in half equally and dust with a little more flour. Using a rolling pin, roll out each side about a foot long and six inches wide. Almost like footballs.
6. Lay the two flatbreads out side by side on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of Williamson Wines Extra Virgin Olive Oil over each one and season them both liberally with Herbie's Garlic Bread Seasoning. Pre-Bake the flatbreads for about 5 minutes until you start to see bubbles form in the baked dough.
7. Meanwhile, In a bowl combine creme fraiche, parmesan cheese, and Herbie's Garlic Bread Seasoning. Mix with a whisk until well incorporated then set aside.
8. Remove the flatbread from the oven and let cool for 4-5 minutes before spreading the cheese mixture. Once they are cooled, spread the creme fraiche/cheese mixture over them all the way to the edges of each flatbread. Distribute the sliced mushrooms over each one liberally. (They will shrink in the oven). Season the top of them with salt, pepper, and another pinch of Herbie's Garlic Bread Seasoning.
9. Bake at 400 degrees until the sides are golden brown and the cheese is bubbling. About 10-15 minutes. Pull out and let cool for 5 minutes. Garnish the top with Williamson Wines Truffle Cheese Salt, to taste and another drizzle of Williamson Wines Extra Virgin Olive Oil and chives.
10. Cut the flatbread diagonally and serve immediately. Enjoy with a glass of Pinot Noir!

Jenny's Tip: - Enjoy with a glass of Rapture Pinot Noir!