Guest Post: Mushroom, Arugula and Goat Cheese Flatbread by Living Lou

We have a guest in the kitchen! We’re welcoming back Louisa of Living Lou, as she shares the perfect springtime meal. Ideal for busy nights, Lou helps you get dinner on the table in under 20 minutes!!

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Spring is one of my favourite times of the year for cooking. After a long winter, we finally get a taste of local produce again. I’m such a nerd because I get so excited when I see the first of the Ontario asparagus and strawberries at the store or market. To me, this signals the return of lighter dishes; salads, and vegetable-centric dishes.

This recipe for flatbreads is the perfect springtime dish; it’s full of fresh flavour from the peppery arugula and fresh thyme. The mushrooms make this dish hearty and filling–I eat this for dinner all the time! In fact, flatbreads themselves are kind of the perfect dinner for any busy, city-dwelling gal, or busy parents who needed to get dinner on the table 15 minutes ago.

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These quick mushroom flatbreads start with some naan I pickup from the grocery store. I love how crispy it gets on the top and bottom but still has a soft, pillowy inside. There are a couple steps involved in this recipe, but they happen simultaneously so this dinner is ready in about a maximum of 20 minutes.

It starts by preheating the oven to 400F. The oven needs to be hot! The naan gets brushed with a touch of olive oil and toasted in the oven for about eight minutes before the toppings are added. This is also one of those dishes that can be assembled individually for each family member, so your kids can be involved!

The mushrooms are sautéed in butter (of course, is there anything better than butter and mushrooms?) with some garlic and finished off with fresh thyme. The fresh thyme is key here, it adds a subtle flavour that really elevates the mushrooms! I wouldn’t recommend substituting with dried thyme because when the herb is dried, it develops a much stronger flavour that would overpower this dish. Finally, top with some arugula, sprinkle with goat cheese and a drizzle of high quality balsamic vinegar—use your good stuff here!

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Mushroom, arugula and goat cheese flatbread
Prep: 10 minutes | Cook: 7 minutes | Serves: 4

Ingredients
4 small naan breads
2 tsp olive oil
2 tbsp butter
2-225g pkg. Sliced button mushrooms
2 cloves garlic, thinly sliced
¼ tsp salt
2 tsp fresh thyme leaves
Arugula
Goat cheese
Aged balsamic vinegar

Method
1. Preheat oven to 400F. Brush both sides of naan breads with olive oil. Bake in the oven for 5-7 minutes.
2. Meanwhile, in a large pan, heat butter over medium heat. Add garlic, mushrooms and salt, cook until browned, about 5-7 minutes, stirring occasionally. Remove from heat and stir in fresh thyme.
3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with aged balsamic vinegar. Slice and serve.

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These tasty naan bread treats are so simple and easy to whip up on busy nights! They’ll definitely be on frequent menu rotation in this warmer weather. Thanks, as always, to Louisa for sharing her mouthwatering meals and seasonally-inspired eats!!

Follow along with Louisa online at Living Lou and on Twitter, Instagram and Pinterest!

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