- 1 flatbread crust (or gluten free flatbread)
- 3 tablespoons olive oil, divided
- 10 ounces shiitake mushrooms
- 1 tablespoon thyme
- 3 cloves sliced garlic
- 1 sliced shallot
- 1/ 2 teaspoon kosher salt
- 1/ 2 teaspoon red pepper flakes
- 1/ 4 teaspoon black pepper
- 1 lemon (zest of) save slices for serving.
- 1 tablespoon butter
- 1/ 2 cup creme fraiche
- 1 tablespoon chives
- 1/ 4 teaspoon lemon zest (from above)
- 1/ 4 teaspoon lemon juice
- 1 cup shredded gruyere
Preheat oven to 425 (or flatbread instruction temp.)
Heat 2 tablespoons olive oil in a heavy bottomed skillet.
Add mushrooms (I like to use a mix of sliced and whole baby shiitake) toss to coat in oil, then allow to set undisturbed on low for about 5 minutes.
Toss again, and let cook for another five minutes. Mushrooms will begin to brown.
Add thyme, garlic, shallot, salt, pepper, red pepper flakes, and lemon zest (save a little for the creme fraiche sauce) and drop in butter. Allow to cook on low for an additional 5-7 minutes until lightly caramelized.
While that's cooking, whisk together creme fraiche, lemon zest, chives, and lemon juice. Whisk well until fluffy. (you can also use a food processor) chill in fridge until ready to serve.
Brush flatbread curst with remaining tablespoon of olive oi. Top with shredded gruyere (mozzarella or another Swiss cheese would work as well!) and top with caramelized mushroom mixture.
Bake for 10-12 minutes on a wire rack or oven rack until crust is golden and begins to crisp.
Top with fresh chives, thyme, and another grate of gruyere. Serve with lemon chive creme fraiche for dipping.