During my visit to the Ladner Village Market last weekend (where I picked up that amazing hand pie), I found the most fabulous little booth from Misty Mountain Specialties. The only thing they sold were mushrooms. But what made them so special was this little package.
Let’s get a closer look…
They were selling these big brown paper bags filled with a mix of wild mushrooms. The kicker – they were only $5!
I could not buy even half these mushrooms for that price in the grocery store. I think I had those $5 out of my wallet and a bag in my hands in less than 5 seconds.
Just check out what my $5 bought me.
From left to right – cremini, shiitake, king oyster, lobster, and portobella mushrooms. Out of curiosity I weighed them, and they came in at just over 500g (more than a pound). Best farmer’s market deal ever.
When I bought them, I hadn’t a clue what I might do with them. Risotto crossed my mind, but it was too warm to want to spend that much time in front of the stove stirring a hot pot. Then I remember we had goat cheese, and soon enough the idea for a flatbread took shape.
I chopped up half of my mushrooms, and got them sautéing in a pan with butter, garlic, and this oil I received as a sample.
It’s called camelina oil, from a company called Three Farmer’s, located in Saskatchewan, Canada. Once I get the chance to play with it a little more, expect to see a review on it.
Anyways, back to that flat bread.
I whipped up a batch of my favourite whole wheat pizza dough, declared it make your own pizza night, and set out to make myself two individual pizzas (approximately equivalent to one 12” pizza).
I wasn’t sure if I wanted to keep the flavours super simple, with just the mushrooms and goat cheese, or jazz it up a little with artichoke and red onion, so I tried out both combos. In the end, the artichoke and red onion version won.
It was such a simple, flavourful, and satisfying meal. Hearty whole wheat crust brushed lightly with camelina oil and sprinkled with salt, pepper, and garlic, topped with meaty mushrooms, sharp red onion, tangy creamy goat cheese, brought alive by the spicy chiffonade of basil. And perfect for someone like me who doesn’t enjoy tomato sauce pizzas.
Wild Mushroom & Goat Cheese Flatbread
makes one 12 inch pizza (or two individual sized pizzas)
This flatbread is for serious mushroom lovers! Combine your favourite mix of mushrooms with tangy goat cheese, red onion, artichokes, and basil to create a simple yet elegant flatbread that is perfect for guests or a quick weeknight meal.
- dough for one 12 inch pizza (or use a premade pizza crust)
- 250 g wild mushrooms, sliced (I used cremini, shiitake, king oyster, lobster, and portobella)
- 2 tsp butter
- 1 tbsp + 2 tsp olive oil, divided (I used camelina oil)
- 1 clove garlic, minced
- 3 – 4 tbsp crumbled goat cheese
- 1 tbsp diced red onion
- 4 marinated artichoke hearts, chopped
- 3 – 4 basil leaves, chiffonade
- salt, pepper, and garlic powder to taste
1. Preheat oven to 400 degrees F.
2. If using pizza dough, roll out into 12 inch crust, or whatever sizes you desire. Pre-bake for 7 minutes, then remove from oven. If using a store bought crust, skip this step.
3. Heat large frying pan over medium heat. Add butter and 1 tbsp oil to pan. Add garlic, sautéing for 30 seconds – do not let it burn! Add mushrooms, and cook until golden brown (5 – 10 min). Season with salt and pepper.
4. Brush remaining oil on crust, sprinkling with salt, pepper, and garlic powder if desired.
5. Evenly spread mushrooms, goat cheese, onion, and artichokes over crust. Bake for 10 – 12 minutes, until crust is golden and goat cheese is just starting to brown.
6. Sprinkle basil over the top, cut into wedges, and serve.
Note – feel free to use whatever mushrooms you like, and switch up the other toppings based on what’s in your fridge. I bet pesto would be an awesome addition to the flatbread as well.
What is your all time favourite mushroom?