Mushroom Flatbreads with Winter Pesto

The meaty roasted mushrooms topping this plant-based flatbread make it so satisfying. We used chanterelles, but cremini or a mix of wild mushrooms would also work here.

  • Active:
  • Total Time:
  • Servings: 4 to 6

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Ingredients

pesto:
  • 1/4 cup hazelnuts

  • 1 1/2 cups lightly packed basil leaves

  • 1/4 cup lightly packed baby arugula

  • 1 tablespoon finely chopped sage

  • 1 tablespoon nutritional yeast (see Note)
  • 1 teaspoon minced rosemary

  • 1 1/2 teaspoon apple cider vinegar

  • 1 1/2 teaspoon fresh lemon juice

  • 1/2 cup extra-virgin olive oil

  • Fine Himalayan pink salt
  • Pepper
toppings
:
  • 1/2 pound chanterelle or black trumpet mushrooms, cut into 1-inch pieces

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • Fine Himalayan pink salt
  • Pepper
  • 1 Thai bird chile, minced

  • One 8-ounce head of radicchio—halved, cored and cut into 1-inch wedges

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey, preferably liquid raw (see Note)
  • Buckwheat Flatbreads 
or rye crackers, for serving
 (see Note)

How to make this recipe

  1. Make the pesto Preheat the oven to 375°. Spread the hazelnuts in a pie plate and roast for 8 to 10 minutes, until golden and fragrant. Let cool slightly, then rub them together in 
a kitchen towel to remove the skins. Leave the oven on. 


  2. In a food processor, pulse the hazelnuts with the basil, arugula, sage, nutritional yeast, rosemary, vinegar and lemon juice until a coarse puree forms. With the machine on, gradually add the olive oil until incorporated. Season with salt and pepper. 


  3. Make the toppings On 
a large rimmed baking sheet, toss the mushrooms with the 
2 tablespoons of olive oil and season with salt and pepper. Roast for about 20 minutes, until the mushrooms are tender and browned. Stir in the chile. 


  4. Meanwhile, arrange the radicchio on a rimmed baking sheet. In a small bowl, whisk the vinegar with the honey until smooth. Drizzle over the radicchio and season with salt and pepper. Roast for about 15 minutes, until the radicchio is wilted and browned in spots. 


  5. Spread the pesto on the buckwheat flatbreads and top with the radicchio and mushrooms. Drizzle with olive oil, season with salt and serve.


Make Ahead

The pesto can be refrigerated overnight. Bring to room temperature to serve.

Notes

1. Nutritional yeast is a nutty-tasting vegan seasoning. Dulse is a red seaweed that has a faint bacon-like flavor when dried. Both ingredients can be found at Whole Foods and on amazon.com.

2. Raw, unprocessed honey can be found at most health food stores and on amazon.com.

3. Get the Buckwheat Flatbread recipe here.

Contributed By Photo © Michael Turek Published February 2017





1100071 recipes/mushroom-flatbreads-winter-pesto 2017-01-09T15:44:19+00:00 Whitney Tingle, Danielle DuBoise february-2017,flatbreads,mushroom,pesto,vegetarian,appetizer,recipe recipes,mushroom-flatbreads-winter-pesto 1100071
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