Wednesday, June 29, 2011
Truffled mushroom flatbread
We just love love love the truffled mushroom flatbread at COCO500. The first time we ordered it, our server referred to it as "crack bread" and I can see why! Imagine a cracker thin crisp crust topped with a thin layer of minced mushrooms, drizzled with truffle oil and sprinkled with finely grated parmesan. A delightful taste of heaven! Often we just pop in COCO for a tasty cocktail (try the hot lips!) and a taste of the truffled mushroom flatbread.
Recently I went to get my "fix" and, to my dismay, the menu listed a truffled squash blossom flatbread instead. Our server explained that squash blossom was featured for the summer months and we would have to wait until September for the mushroom flatbread to reappear on the menu. Begrudgingly we ordered the flatbread and although tasty, it didn't hold a candle to the mushroom version.
We couldn't fathom the thought of waiting until September to have another taste of deliciousness. And so, given our recent pizza/flatbread adventures, we decided to try to recreate COCO's truffled mushroom flatbread at home. We knew achieving a crisp cracker thin crust at home would be a challenge. We took one ball of dough from the flatbread recipe and split into two and stretched it until it was evenly thin (i.e., we didn't leave a crust).
Now for the mushroom spread. We minced mushrooms, shallot, and garlic in a food processor until fine and cooked the mixture in olive oil until the juices release, seasoning well with salt, pepper, and a generous drizzle or two of white truffle oil. Taste check: perfection.
We spread the mushroom mixture over the flatbread all the way to the edge and scattered parmesan over the top. We placed the flatbread in a large 12" cast iron skillet and put it in the oven at 500 until the cheese melted and the edges were golden brown.
Amazingness. I think we just might make it to September.
Truffled mushroom flatbread (Makes 2 flatbreads)
4 oz baby bellas or other mushroom
1 small shallot
2 garlic cloves
2 tbsp olive oil
1.5 to 2 tsp truffle oil (white)
1/4 cup parmesan
1 ball of pizza dough (see link for recipe)
Preheat oven to 500. Mince mushrooms, shallot, and garlic in a food processor until fine. Heat olive oil in a medium skillet. Add mushroom mixture and cook until juices are released and the mixture has the consistency of a spread. Season with salt, pepper, and a generous drizzle or two of white truffle oil. Taste and adjust seasonings as necessary.
Split dough ball into two pieces and keep one piece covered under a tea towel. Stretch the piece of dough until uniformly thin everywhere (i.e., don't leave a crust).
Spread the mushroom mixture over the flatbread (be sure to go as close to the edge as possible) and generously scatter parmesan over the top. Place in a cast iron skillet or on a pizza stone and bake until cheese is melted and edges are golden brown, 5-7 minutes. Remove from heat and serve immediately. Repeat with other piece of dough.