Mushroom 500 Flatbread
With inspiration from Coco 500’s truffled mushroom flatbread with sea salt and chili.

Feel free to play with the type of mushrooms you use for your base of duxelles (fancy French for “mushroom spread”). If you want to go all out, by all means, add some shaved truffle, or finish it off with truffle oil or salt. Not necessary though, this is perfectly delicious without the expensive stuff.

Servings: 4

Ingredients:
For the duxelles:
1 pound baby portabello mushrooms, cleaned
¼ cup shallots (or 1/2 medium onion)
4 cloves garlic
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons red wine
Salt and pepper to taste
A few dashes Worcestershire sauce

Parmigiano Reggiano
Flatbread or pita

Preparation:
Preheat oven to 375 F.

Roughly chop mushrooms, shallots (or onion), and garlic, and place in food processor. Process until everything is finely minced.

Heat butter and oil in a pan. Place mushroom mixture in, add the rest of the ingredients, and sautee until it becomes a paste-like consistency.

Spread the duxelles on flatbread. Sprinkle liberally with Parmigiano Reggiano, and bake until cheese is melted and golden (about 8-10 minutes).