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)
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them in the center of the grill.
- Stack firewood over the napkins.
- 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
- Place butter on the flat cooktop close to the center for higher heat.
- Add the sliced wild mushrooms and let them cook until they are golden brown and slightly crispy.
- Stir in the minced garlic and fresh thyme. Cook for another 30 seconds.
- Move the mixture to a cooler section of the grill to keep warm.
Step 3: Toast the flatbread
- Place the flatbread or pizza dough directly on the flat griddle cooktop.
- Grill for 2-3 minutes until the bottom is slightly crisp.
- Flip and grill the other side for another 2 minutes.
Step 4: Assemble the flatbread
- Spread the cooked mushroom mixture evenly over the flatbread.
- Sprinkle shredded Gruyère cheese on top.
- Add sliced red onions and a pinch of salt and pepper.
- Warm the flatbread on the flat griddle cooktop until the cheese melts.
Step 5: Final touches and serving
- Remove the flatbread from the grill.
- Drizzle with balsamic glaze, if desired.
- 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
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Truffle Mushroom Flatbread: Add a drizzle of truffle oil for an earthy flavor enhancement.
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Caramelized Onion & Fig: Replace red onions with caramelized onions and add sliced figs for a sweet contrast.
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Prosciutto & Arugula: Add thin slices of prosciutto and fresh arugula after grilling.
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Blue Cheese & Pear: Substitute Gruyère with blue cheese and add thinly sliced pears.
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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.