Flatbreads are a staple in my home kitchen. They’re easy to make and can be used right away or kept on hand in the freezer. Top them with you daily inspiration and bake at high heat until crisp. Because we love onions so much, I covered this batch with pan-roasted onions then balanced their sweetness with spicy shiitake and enoki mushrooms. Throw on a few greens just before serving for extra crunch and freshness.
For the flatbread recipe, check here.
Makes 3-4 flatbreads (serves 4)
• 4 medium onions, sliced
• 4 tablespoons olive or grapeseed oil
• sea salt
Heat the oil on medium-high heat in a large skillet.
Add the onions to the pan, dispersing them evenly and let them sit there without stiring for 4-5 minutes. This will give them a nice roasted color and flavor.
Flip them around once or twice and let them cook for another 3-4 minutes without disturbing them.
Season with salt and cook for an extra 5 minutes, stirring the onions often. Set aside.
These can be kept in the fridge for 3-4 days.
• 150g mushrooms (I mixed shiitake and enoki)
• 2 tablespoons olive or grapeseed oil
• 1 tablespoon rice or cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sambal oelek (add more for extra spicy)
Heat up the oil in a large skillet, sautée the mushrooms for five minutes with a pinch of salt.
Add the vinegar, soy sauce, and sambal. Remove from heat, stir around the mushrooms, taste, and add more salt and/or sambal to taste.
Putting It Together
Pre-heat the oven to 450°F.
Split the onions and mushroom evenly on 3 or 4 grilled flatbreads, top with a few shreds of parmesan cheese, drizzle with some oil and bake for 10-15 minutes.
Top with greens and eat!