Flatbread with Mushrooms and Chabis combine fresh chanterelles with chabis goat cheese and other cheeses on a crispy flatbread crust.
Flatbread with Mushrooms and Chabis
By Sue Lau | Palatable Pastime
Flatbread with Mushrooms and Chabis is my recipe of the day. This is basically a small pizza tart I threw together with some ingredients I had when I came across some chanterelle mushrooms.
The idea was to use the mushrooms quickly, while they were still very fresh.
I was going to make this like the mushroom flatbread at Trader Joes, but discovered at the last moment that my cheese was not Emmenthaler but Raclette, and I was pretty much out of cream and was too hungry already to run to the market. I have done that kind of thing before and would end up with a snack, derailing the whole shebang before I could get started.
And since I had other things, and this also bakes up quick, I just did a quick pivot as I often do. Thinking on your feet is always a good plan.
Digging in my cheese drawer I discovered some chabis, which is a soft French cheese that is a lot like chevre goat cheese. I’d had that set aside to mix with some grapefruit marmalade to serve with crackers, but I can always get more later.
I did have some chanterelle mushrooms as I said, and off season you can also use shiitake or other types of wild or gourmet mushrooms. If you go domestic, go with brown or crimini instead of the white since those don’t have very much flavor. And flavor is key here.
Flatbread with Mushrooms and Chabis
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Flatbread with Mushrooms and Chabis
Flatbread with Mushrooms and Chabis
Ingredients
- 8 ounce roll Pillsbury crescent roll sheets
- 6 ounces chanterelle mushrooms or wild mushrooms chopped
- 3 tablespoons Kerrygold garlic and herb butter
- 1 tablespoon extra-virgin olive oil
- 5 ounces soft chabis goat cheese
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan cheese
- 1-1/2 teaspoons minced parsley
Instructions
- Preheat oven to 450F.
- Roll out crescent dough on a parchment sheet on a baking tray.
- Saute the mushrooms in a blended mix of the garlic butter and olive oil.
- Scatter mushrooms over dough and sprinkle with cheeses.
- Bake for about 12 minutes or until browned.
- Sprinkle with parsley, then slice and serve.
Notes
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