Oyster Mushroom Flatbread with Miso-Parmesean Dressing

This is my new favorite appetizer… it is delicious, elevated, and extremely easy to put together- the trifecta! The funky combination of the miso and parmesan with the earthy mushrooms is surprisingly addictive. It comes together in about 45 minutes, making it perfect for last minute guests, cocktail parties, a first course to a pasta night, Sunday brunch… pretty much any situation that requires a little something delicious to be served. I like to use oyster mushrooms because of their rich umami flavor, but Maitake would be amazing here! Grab some oyster mushrooms from our online shop to get started on making this flavor packed flatbread. Originally found in the November 2023 issue of Food and Wine and loosely adapted here.

Ingredients

1 1/2 pounds fresh mushrooms (I recommend blue oyster or Italian oyster)

6 Tablespoons olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large garlic clove, grated or finely minced

1/2 cup heavy cream

2 Tablespoons white miso

2 flatbreads 6″ x 13″ (homemade or store-bought)

2 oz low-moisture shredded mozzarella (about 1/2 cup)

1/3 cup grated Parmesan

1 1/2 cups loosely packed arugula

Prepare dish

Preheat oven to 450. Toss together mushrooms with 4 Tablespoons of the olive oil, salt and pepper on a large rimmed baking sheet. Roast until browned (25-35 minutes), stirring occasionally. Remove from oven, immediately stir in garlic, and set aside.

Whisk cream and miso in a small bowl until combined, set aside. Grate cheeses and toss together to blend.

Brush both sides of the flatbreads with the remaining oil and place on a parchment lined baking sheet. Bake until toasted, about 5 minutes. Remove from the oven and spread with half of the miso-cream sauce, and top with half of the mushroom mixture; then sprinkle with the reserved Parmesean and mozzarella cheeses, followed by more of the roasted mushroom mixture. Put back into the oven and bake another 6-8 minutes, just until the bread is crisp and the cheese is nice and melty.

While the flatbread is baking, thin remaining miso-cream sauce with additional cream as needed to reach a drizzling consistency. Toss arugula with a couple teaspoons of the sauce- just enough for a light coating. Scatter the arugula over the top of the flatbread and sprinkle with pepper to taste. Serve with remaining sauce alongside.

Do ahead

You can make the mushroom-garlic mixture one day in advance. Let cool before putting into an airtight container. Refrigerate. Bring to room temperature before using.