El Dorado Kitchen's Mushroom Flatbread

mushroom flatbread recipe

Cimini mushrooms, arugula, and a bit of cheese combine beautifully on this delectable flatbread

Servings: 1–2

Cook Time: 30 minutes

Source: Recipe and photo courtesy of El Dorado Hotel + Kitchen


6 ounces crimini mushrooms, diced

olive oil

4 shallots, julienned

heavy cream


truffle oil

1 pre-made flatbread

4 ounces mozzarella

handful arugula

1 ounce sherry vinaigrette

grated Parmesan


Preheat oven to 350° F.

Sauté mushrooms in a hot pan coated with a thin layer of oil until cooked. 

In a pot coated with a thin layer of oil, add shallots and sweat over medium low heat until cooked. Add half of the mushrooms in the pot, then cook until all the water from the mushrooms has evaporated. Then cover them with heavy cream. Reduce by half, then continue cooking until mushrooms are soft. Blend together into a mushroom paste and add salt to taste. For a little extra flavor add a small amount of truffle oil.

Add the mushroom paste to the flat bread and top with mozzarella then the rest of the mushrooms. Leave in oven until sides are golden brown. Once out of the oven, toss a small handful of arugula with sherry vinaigrette in a bowl. Top flatbread with salad and a little grated Parmesan on top for garnish.


Recipe Courtesy Of

El Dorado Hotel & Kitchen

Located in the heart of historic Sonoma downtown, El Dorado Hotel & Kitchen offers the ultimate Sonoma wine country experience.