Mushroom flatbread is easy to make with store-bought flatbread and a few simple but flavorful toppings including an umami-packed miso-cream sauce and a blend of mozzarella and Parmesan cheese. Oven-roasted mushrooms quickly take the umami to the next level.
Store-bought flatbread is the foundation of this satisfying, mostly hands-off recipe. Simple and flavor-packed toppings add up to a flatbread that’s fast and easy and special enough for impromptu entertaining: Oven-roasted mushrooms bring an umami bomb of flavor, as does a two-ingredient miso, heavy cream sauce, and a blend of Parmesan and mozzarella cheese.
To keep the arugula fresh and crisp, add it to the mushroom flatbread after the flatbread is done cooking, just before serving.White miso, which in this recipe is combined with cream to make a delectable, umami-packed drizzle for the flatbread, is a light-colored, relatively mild-tasting style of miso. White miso can be found in grocery stores that carry East Asian ingredients, as well as at Trader Joe’s.We recommend a 16 1/2-inch by 4 1/2-inch store-bought flatbread for this recipe.
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