Caramelized mushroom gruyere flatbread with whipped lemon chive creme fraiche

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"Exactly what it sounds like :) Comfort food, but bright and zesty. Perfect for sharing by a bonfire with a chilled glass of sauvignon blanc!"
-- @shelbyykhan

A Note from Feedfeed

Who doesn't love a good flatbread? It's basically pizza... and This recipe makes it simple due to the fact you are skipping the step of making the dough-so all you need is a pre-made flatbread, patience to make caramelized mushrooms, and cheese. Don't skip the lemon chive creme fraiche!

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  • Recipe Card
Prep time 15mins
Cook time 15mins

Recipe Card

ingredients

  • 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

Method

  • Step 1

    Preheat oven to 425 (or flatbread instruction temp.)

  • Step 2

    Heat 2 tablespoons olive oil in a heavy bottomed skillet.

  • Step 3

    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.

  • Step 4

    Toss again, and let cook for another five minutes. Mushrooms will begin to brown.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    Bake for 10-12 minutes on a wire rack or oven rack until crust is golden and begins to crisp.

  • Step 9

    Top with fresh chives, thyme, and another grate of gruyere. Serve with lemon chive creme fraiche for dipping.