There are many flavor layers to this flatbread: mushrooms braised in Burgundy wine, sweet caramelized onions, a combination of three cheeses, and a decadent aioli featuring roasted garlic. The idea for this creation came to me after my husband enjoyed the “Holy Shiitake” pizza at Mellow Mushroom. If you haven’t had it, it’s a yummy mushroom pizza drizzled with a rich garlic aioli. Wanting to give the pizza my own twist, I decided to incorporate a favorite from my family’s Christmas dinner menu—Ree Drummond’s Burgundy Mushrooms. I had been toying with the idea of using them on a pizza for awhile and thought this would be the perfect opportunity. I couldn’t be happier with the result.
In order to accommodate a flatbread, I altered the mushroom recipe from the original, using a variety of types of mushrooms—shiitake, cremini, and white button—sliced instead of whole. Also, for convenience, I cooked them in a slow cooker rather than on the stovetop. In doing so, I eliminated the use of water called for in the original recipe, as the mushrooms released their own liquid; the final step of simmering them uncovered was not utilized, making extra liquid unnecessary. Finally, I did not use dill seed, as called for by the Pioneer Woman, simply because I don’t have it in my spice stock—the mushrooms were still luxuriously delicious without that addition. Just for the record, if you want your home to smell amazing, make these mushrooms.
The recipe for the Roasted Garlic Aioli originated on the Allrecipes.com website, but I included it bellow for your convenience. To quote my husband, “It’s on point!”
Burgundy Braised Mushrooms
2 lbs combination of shiitake, cremini, and white button mushrooms, cleaned and sliced
8 Tbsp unsalted butter, sliced into pats
2 chicken bouillon cubes
2 beef bouillon cubes
3 cloves garlic, smashed and peeled
2 cup Burgundy wine
1 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
Place all the ingredients in a slow cooker and stir to combine. With the lid on, set the slow cooker to low. Cook for 8 hours, stirring occasionally. Use them immediately or store them in an airtight container in the refrigerator for up to 1 week.
Roasted Garlic Aioli
1 head Roasted Garlic
1/2 cup good mayonnaise
1 tsp lemon juice
1/2 tsp Worcestershire sauce
Pinch of cayenne pepper
Place the ingredients in a blender and purée until smooth. Store in an airtight container and let it rest for at least one hour in the refrigerator before use. It will keep for up to a week.
1 large sweet onion, peeled, halved, and thinly sliced
1 Tbsp unsalted butter
1 Tbsp olive oil
Heat the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add the onion to the pan and sauté until softened, about 5 minutes. Lower the heat to low and continue to cook the onion, stirring occasionally, until it’s golden-brown, about 20 minutes more. Use immediately or store in the refrigerator in an air-tight container for up to 3 days.
2 cups all-purpose flour, plus more for dusting
3/4 tsp baking powder
3/4 tsp kosher salt
3/4 cup water
3 Tbsp olive oil, plus more for brushing
White truffle oil, to taste
2 cups mozzarella cheese, shredded
2 cups fontina cheese, shredded
1 cup Parmesan cheese, freshly grated
Burgundy mushrooms, to taste
Caramelized onions, to taste (optional)
Roasted garlic aioli, to taste
1/4 cup fresh basil, chopped
1. Prepare the Burgundy mushrooms, caramelized onion, and garlic aioli in advance (if you make them the day before, you will want to reheat the mushrooms in the microwave to loosen the butter).
2. Pre-heat oven to 450 degrees. Place a pizza stone or an inverted baking sheet it in the oven before turning it on so it heats accordingly.
3. Combine the flour, baking powder, and salt in a large mixing bowl. Add the water and olive oil and mix with a wooden spoon until a shaggy, sticky dough forms. Turn the dough out onto a lightly floured surface and knead into a smooth, elastic ball, 2-3 minutes. Divide the dough in two equal halves and shape each half into round, flat disks. Wrap each disk loosely in plastic wrap and let them rest in a warm place for at least 15 minutes. (This can be done in advance.)
4. Brush the tops of 4 sheets of parchment paper with olive oil. Unwrap each disk of dough and place each onto the oiled side of one piece of parchment paper. Top the dough with the remaining pieces of parchment paper, oiled side down. You should have two parchment paper-dough sandwiches. Using your hands, gently press and spread the dough until it’s about 1/8 of an inch thick. You decide the shape (circle, rectangle, oval, giant uneven blob—it’s your creation).
5. Remove the top piece of parchment paper and par-bake each crust on the pizza stone for 5-7 minutes, depending on how crispy you like your crust (the longer it bakes, the crispier it will be).
6. After removing the crusts from the oven, drizzle each with the white truffle oil, to taste. Keep in mind that a little goes a long way. Using a pastry brush, spread the oil over the crust.
7. Evenly sprinkle 1 cup each mozzarella and fontina cheese, and 1/2 cup Parmesan cheese onto each crust.
8. If you are using caramelized onions, evenly distribute them, to taste, over the cheese.
9. Pat the Burgundy mushrooms dry, then evenly distribute them over the cheese and onions, to taste.
10. Place each flatbread back on the pizza stone and bake for another 5-7 minutes, until the cheese is melted and bubbly.
11. Remove each flat bread from the oven and allow them to cool for a few minutes. Drizzle the garlic aioli over the flatbreads, to taste.
12. Sprinkle the flatbreads evenly with the chopped basil and serve immediately.
Makes 2 flatbreads, serves 4-6
🍕Please note: The dough makes two crusts. If you only want one Burgundy Mushroom Flatbread, divide the cheese and basil measurements by half, then use the remaining crust to make your flatbread or pizza recipe of choice.
🍄You will have leftover Burgundy mushrooms—I recommend spooning them over a nice fillet mignon. You could even braise chicken breasts in the cooking liquid. Yum!