Ingredients:

• 1 flatbread or naan (store-bought or homemade)

• 1 cup mixed wild mushrooms (shiitake, oyster, cremini, or porcini), thinly sliced

• 1 cup baby arugula

• 1 cup shredded mozzarella or crumbled goat cheese

• 2 tablespoons olive oil, divided

• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)

• Fresh thyme or rosemary (optional)

• Salt and pepper, to taste

• Balsamic glaze or truffle oil for drizzling (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the mushrooms, season with salt and pepper, and sauté for 5-6 minutes, until golden brown and any moisture has evaporated.

3. Assemble Flatbread: Place the flatbread on the baking sheet. Brush it with the remaining 1 tablespoon of olive oil. Sprinkle mozzarella or goat cheese evenly over the flatbread. Spread the sautéed mushrooms on top, and sprinkle with fresh thyme or rosemary if using.

4. Bake: Bake the flatbread in the preheated oven for 10-12 minutes, or until the cheese is melted and the crust is golden.

5. Finish with Arugula: Remove the flatbread from the oven and immediately top with a generous handful of fresh baby arugula. Drizzle with balsamic glaze or truffle oil for added flavor, if desired.

6. Serve: Slice and serve warm. Enjoy this delicious combination of earthy mushrooms, peppery arugula, and creamy cheese!

This wild mushroom and baby arugula flatbread is perfect for any occasion, bringing together simple ingredients in a sophisticated way that’s sure to impress. Enjoy.