Mushroom Flatbread Recipe

Preheat and prepare flatbreads

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Brush both sides of each flatbread lightly with 1 tsp olive oil each (from the 2 tbs listed). Season lightly with a pinch of the salt and a few grinds of black pepper.

Grill flatbreads

Place flatbreads on the hot grill or grill pan. Grill 2–3 minutes per side until grill marks appear and bread is warmed through and slightly crisp at the edges. Remove to a cutting board and keep warm.

Finish and serve

Divide grilled flatbreads onto serving plates. Spoon the sautéed mushrooms evenly over each flatbread while still warm. Sprinkle the crumbled feta evenly over the mushrooms. Scatter the sliced green onions on top. Finish with the remaining olive oil (drizzle ~1 tsp per flatbread if desired), a light squeeze of fresh lemon juice (optional), a pinch of the remaining salt if needed, and a few grinds of black pepper. Cut into wedges and serve immediately.

Prepare mushrooms and aromatics

Clean mushrooms by wiping with a damp paper towel or brushing; avoid soaking. Trim stems if needed and slice mushrooms to roughly 1/4-inch thick. Mince the shallot and garlic, and strip thyme leaves from stems.

Cook mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter is melted and foam subsides, add the sliced mushrooms in a single layer (work in two batches if necessary so they brown instead of steam). Let mushrooms cook undisturbed for 2–3 minutes until bottoms are golden, then stir and continue to cook 2–3 more minutes until well browned.

Add shallot, garlic and thyme

Push mushrooms to the side and add the minced shallot. Sauté 30–45 seconds until fragrant, then stir in the minced garlic and thyme. Cook another 30–45 seconds until aromatic, being careful not to burn the garlic.

Deglaze and season

Pour 2 tbs white wine or vegetable broth into the pan to deglaze, scraping up browned bits from the bottom. Cook 1–2 minutes until liquid reduces and mushrooms are glossy. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper (adjust to taste). Remove from heat.