Chanterelle Mushroom Flatbread With Ricotta and Arugula

4 servings
42 min

It is Chanterelle season here in Oregon! That means that these wild beauties are available at our local farmers’ markets, at specialty grocery stores, and foraging in the forest! I went mushroom foraging for Chanterelles the first time this weekend and the experience did not disappoint! For more about mushroom foraging, see my post here:

For this recipe you can use Chanterelles, or your other favorite mushrooms!

Chanterelles have a beautiful light flavor compared to other mushrooms, so I choose a flatbread because I didn’t want sauce and cheese to overpower their delicate flavor.

Start with pizza dough, you can use store-bought to save some time, or you can check out my really easy pizza dough recipe here:

Then cook your pizza dough separately with a little olive oil and garlic powder.

While your flatbread is cooking, sauté your mushrooms in a pan with butter over medium heat. If you mushrooms start to get toasty, turn the heat down to medium low. For wild mushrooms, it is necessary to cook them all the way through. Wild mushrooms cannot be consumed raw!

My mushrooms are ready to go on the flatbread!

Top the flatbread with arugula and ricotta, placing them throughout the pizza. Then add your mushrooms on top and finish off with a drizzle of olive oil over the pizza, about a tablespoon.

Chanterelle Mushroom Flatbread With Ricotta and Arugula
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 12 Minutes Total time: 42 min
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  • whole-wheat pizza dough. If you need a recipe check mine out here:
  • 1 c ricotta cheese
  • 1 c arugula
  • 1 c chanterelle mushrooms, or other mushroom
  • 1 T butter
  • 2 T olive oil
  • ¼ tsp garlic powder
  • salt & pepper

Preheat oven to 500
Line a baking sheet with parchment paper and stretch the pizza dough into a flatbread shape.
Drizzle the pizza dough with olive oil and sprinkle with a little garlic salt.
Bake for 10 minutes until cooked through and crisp.
While the flatbread is cooking, sauté the mushrooms for 10 minutes in butter over medium heat.
Cover flatbread with arugula.
Place dollops of ricotta around the flatbread.
Sprinkle mushrooms on top of arugula and ricotta.
Finish off the flatbread with a drizzle of olive oil and salt and pepper.
Cut as desired and serve!
Emily @ Don't Feta 'Bout It
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