Yesterday morning, my wife and I decided to pull our bikes from the shed, pump up the tires, and pedal north up to Bull Island in NJ. Along the way, we stopped at Stockton Market, and we went a little wild. With our eye on dessert, we began our shop perusal at Annie B’s Kitchen, where we couldn’t help ourselves but buy a little more than we intended…okay double the amount we had planned. We didn’t finish all of our mini-pies last night, but we did eat her spiced plumb pie…and it was unbelievably good!
Then, we walked over towards Mainly Mushrooms to pick up a few wild mushrooms…but on our way, the cheese section at Highland Gourmet Market caught our eyes, so we took a quick detour. There, we picked up some Truffled Goat Cheese (which seemed to be a bit of a blend of brie and chèvre) and a new jar of wildflower honey.
Not sure exactly what we planned to do with the cheese, we proceeded to the mushroom monger. The incredible array of mushrooms they had available was hard to choose from…but we settled upon Black Trumpet Mushrooms and Lion’s Mane. We picked the black trumpets because they seemed like they’d have a perfect texture and earthy flavour profile to complement the cheese and honey. We picked the Lion’s Mane because it’s fun, and we hadn’t yet been able to find it while hiking.
After we got home from biking, we made these flatbreads for lunch and proceeded to go hiking, where we found a Chicken of the Woods, several Shrimp of the Woods, Turkey Tail (excited to make tea), and coincidentally, Lion’s Mane. Long story short, stay tuned for a host of Foraged Food recipes!
Time: 35 Minutes (Plus extra time if making your own crust)
- Pizza/Flatbread Crust. Or Make Your Own Dough (and pre-cook it)!
- Black Trumpet Mushrooms (fresh or dried and rehydrated)
- Olive Oil
- Truffled Goat Cheese (regular chèvre will work too if you haven’t got truffle infused available)
- Preheat your oven to 350 degrees F, and place your pizza baking sheet in to heat as well.
- Slice your shallot into thin strips. Melt some butter in a pan, and add your shallots. Turn the heat to low, and cook for about 15 minutes, stirring occasionally. At the end, they should be golden brown.
- As your shallots cook, turn your attention to your mushrooms. Cut the bottom ends off, and rinse. Cut any large trumpets in half. Melt some butter in a large pan, and add your black trumpets. Sauté for 3-4 minutes until their colour deepens.
- As your shallots and mushrooms cook, slice or crumble your cheese.
- When your ingredients are all ready, pull your pizza baking sheet from the oven, and place your flatbread crusts atop.
- Brush a thin layer of olive oil over the top of your flatbreads.
- Arrange your sautéed mushrooms and caramelized shallots evenly across your flatbreads.
- Place your cheese next. Again, make sure it’s fairly evenly spaced for optimal cheese coverage when melting.
- Lastly, use a spoon to drizzle some honey over your flatbreads.
- Stash your flatbreads in the oven, and cook for another 15 minutes or so to crisp your crust and melt your cheese.
- Plate, devour, and enjoy!