Canadian Wild Mushroom and Gruyère Flatbread

Introduction

This Canadian-inspired Wild Mushroom and Gruyère Flatbread is grilled to perfection on the Arteflame. The wood fire infuses a deep, smoky flavor, while the flat cooktop ensures an even, golden crispness. The combination of melted Gruyère and wild mushrooms makes this flatbread an irresistible appetizer or main dish.

Ingredients

• 1 pre-made flatbread or pizza dough
• 2 tbsp butter
• 1 cup mixed wild mushrooms, sliced
• 1/2 cup Gruyère cheese, shredded
• 2 cloves garlic, minced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic glaze (optional, for drizzling)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins.
3. Light the paper and let the fire build. Your grill will be ready for cooking in about 20 minutes.

Step 2: Sauté the wild mushrooms

1. Place butter on the flat cooktop close to the center for higher heat.
2. Add the sliced wild mushrooms and let them cook until they are golden brown and slightly crispy.
3. Stir in the minced garlic and fresh thyme. Cook for another 30 seconds.
4. Move the mixture to a cooler section of the grill to keep warm.

Step 3: Toast the flatbread

1. Place the flatbread or pizza dough directly on the flat griddle cooktop.
2. Grill for 2-3 minutes until the bottom is slightly crisp.
3. Flip and grill the other side for another 2 minutes.

Step 4: Assemble the flatbread

1. Spread the cooked mushroom mixture evenly over the flatbread.
2. Sprinkle shredded Gruyère cheese on top.
3. Add sliced red onions and a pinch of salt and pepper.
4. Warm the flatbread on the flat griddle cooktop until the cheese melts.

Step 5: Final touches and serving

1. Remove the flatbread from the grill.
2. Drizzle with balsamic glaze, if desired.
3. Slice into pieces and serve immediately.

Tips

• For extra crispiness, preheat the flatbread on the hotter section of the cooktop before adding toppings.
• Use high-quality Gruyère for maximum melt and flavor.
• Don't overcrowd the mushrooms—allow them to sear properly for a richer taste.

Variations

1. Truffle Mushroom Flatbread: Add a drizzle of truffle oil for an earthy flavor enhancement.
2. Caramelized Onion & Fig: Replace red onions with caramelized onions and add sliced figs for a sweet contrast.
3. Prosciutto & Arugula: Add thin slices of prosciutto and fresh arugula after grilling.
4. Blue Cheese & Pear: Substitute Gruyère with blue cheese and add thinly sliced pears.
5. Pesto & Goat Cheese: Spread a thin layer of pesto before adding mushrooms and use goat cheese instead of Gruyère.

Best Pairings

• A crisp Canadian white wine like Chardonnay or Riesling.
• A light-bodied craft beer with citrus notes.
• A fresh arugula salad with balsamic dressing.

Conclusion

Cooking this Canadian Wild Mushroom and Gruyère Flatbread on the Arteflame grill enhances the flavors through natural wood-fire cooking. The crispy, golden crust and perfectly melted cheese make this an irresistibly delicious recipe.