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Mushroom Flatbread with Tarragon, Sherry and Edam cheese

Mushroom Flatbread with Tarragon, Sherry and Edam cheese

Chef's notes

This recipe makes 2 formed flatbreads from a 16 oz. pizza ball.

Using simple techniques and perfectly matched ingredients, bland white mushrooms are intensely flavored helping create incredible flatbread.

Butter, sherry, and tarragon are exceptional with Mushrooms. Edam cheese noted for its nutty flavor and extra melting creaminess perfectly

complements. Can substitute with Gouda.

Finished flatbread is incredibly impressive and delectable.

Topping is simply prepared in a single pot. Mushrooms are sautéed until their earthy liquid is released, evaporated, and mushrooms are lightly browned.

Their texture becomes somewhat exotic and their hidden flavor concentrated. Chicken broth, sherry, butter, tarragon, and Edam cheese are systematically incorporated.

Flatbreads are baked with high direct heat, beautifully crisped, cheese creamed and lightly toasted, ready in only about 8 minutes.

Mushroom topping can be made ahead, briefly reheat the mushroom mix to reincorporate cheese.

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Mushroom Flatbread with Tarragon, Sherry and Edam cheese

Ingredients

Mushroom Topping

1 ½ pounds white mushrooms
2 Tablespoons olive oil
1 ½ cup low salt chicken broth
½ cup sherry plus extra for brushing
3 tablespoons melted butter
1 tablespoon fresh tarragon or 1 teaspoon dried
7-oz. Edam cheese (often available in rounds)
Pinch of salt and a couple grinds of black pepper

Flatbread Dough

2 shaped flatbreads from one 16 oz. pizza dough ball. Please see "Dough Basics" in Overview of Pizza and Flatbread.

Instructions

Shave about 5 ounces of Edam cheese from a 7-ounce round.
Wipe mushrooms and remove their rough tips. Thick slice and place in a pot with olive oil. Sauté until all their liquid is released and evaporated. Stir mushrooms until they just begin to brown.
Add chicken broth and about half of the sherry. Cook until liquid is reduced by about three quarters. Add remaining sherry and tarragon. Continue cooking until liquid is mostly evaporated; lower heat.
Add butter, about 3 ounces of the shaved Edam cheese. Pinch of salt and a grind or two of black pepper. Stir until butter and cheese are melted and incorporated. Remove from heat.
Split dough and form into two flatbreads. Place both on a rimmed cookie sheet lightly sprayed with nonstick. If cooking on a stone, place flatbreads on a wooden paddle with course corn meal.
Spread mushroom mixture onto flatbreads within three ¾ inch of edges. Lightly drizzle with more sherry and top with 2 more ounces of Edam cheese.
Bake in a preheated 525º direct heat oven for about 8 minutes or until crust is toasty, cheese melted, and slightly tanned. Cool slightly, cut and serve.

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