Truffle, Mushroom, and Shrimp Flatbread

May 17, 2019 by Nicole Collins

Guys, I’m having a problem. And, I need your help solving it.

Have you guys ever had something that you REALLY love but you didn’t want to open or use; because you knew as soon as you did and it was gone, it’d be gone forever…(or at least forever-ish)?

Aldi shoppers know what I’m talking about. Darn, rotating inventory.

It could be your last bottle of a discontinued perfume. It could be your favorite pair of jeans that have about one more good wear before your butt pops out. For me, you know it’s food related.

I bought this LIFE CHANGING truffle spread while I was in Italy last November. We sampled it during our cooking class and had the option to buy some from their little store before we left. It’s called Crema Panino Tartufato, which translates to truffle sandwich cream. But, what makes it so unique is that it’s got potato flakes in it which gives it this unctuously creamy texture and flavor. OMG, it’s so good! I would’ve bought 5 jars if I had the opportunity. But sadly, it was so popular that I bought the last one. The company that makes it doesn’t ship to the US. And, I can’t find it anywhere but from the manufacturer.

So, I stare at this jar daily…wanting to open it SOOOOOOOOOO badly. But I know that once I do, I have 7 days before I’ll never taste that heavenly spread again.

At least not until my next trip to Italy.

Which, I’d be more than happy to plan at any time, by the way.

So, I stare and stare at this jar trying to determine the right moment to eat it. But, I just can’t bring myself to do it. Which seems like a waste of good magical spread.

See my dilemma?

In an attempt to buy a substitute cream spread, I picked up this artichoke and summer truffle cream spread at Homegoods. It’s definitely NOT the same, but man is it amazing. And since I’m not holding on to that one for dear life, I was actually able to use it in a recipe! Today’s recipe, that is.

Today, we’re making Truffle, Mushroom, and Shrimp Flatbread!

This flatbread may seem super fancy; but in reality, it’s really very easy to throw together! And that’s very much thanks to the incredibly creamy, truffley store bought sauce (that is readily available in America, thank goodness).

We start by roasting a little shrimp seasoned with salt, pepper, and garlic powder in the oven until just cooked through. We don’t want to take them too far over the edge, because they’ll go back in the oven once they’ve topped our flatbread.

While the shrimp are roasting, we’re going to do a quick sauté on some white mushrooms and diced onion. We take them to the point where they just start to caramelize which will bring out their natural sweet and earthy flavors.

After the shrimp, mushrooms, and onions are finished cooking, it’s time to assemble! We’re using store bought naan bread (which is my ABSOLUTE favorite), because it’s easy, delicious, and makes the perfect flatbread base. Then, we spread a little of that deliciously funky truffle cream sauce on the naan to act as our pizza sauce. Top that with our mushroom mix, our roasted shrimp, some freshly minced rosemary, and a healthy handful of shredded mozzarella cheese; and it’s ready to toast in the oven!

Since we’re already being all kinds of fancy with our gourmet truffle sauce, I thought we should keep it going by giving our flatbread a little sprinkle of microgreens when it comes out of the oven. On top of giving it a nice pop of color, the microgreens add a cool, fresh crunch to lighten up our rich and indulgent flatbread.

Truffles are such a flavorfully decadent ingredient, and truffle flavor really can take a dish to the next level. People pay LOTS of money for fresh truffles (like thousands of dollars); so I love how available and affordable truffle products are these days. Except for Crema Panino Tartufato.

So, if I have any friends in Italy that want to ship me some of this heavenly spread, I definitely wouldn’t mind!

Or better yet, if anyone is looking for a travel buddy to Tuscany, I’m your girl.

Until we meet on the Tuscan countryside…let’s eat!

Truffle, Mushroom, and Shrimp Flatbread

Serves: 4 Print

Ingredients:

  • 1 pack original naan bread (2 breads)

  • ½ lb shrimp, peeled and deveined (thawed, if frozen)

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1/8 tsp garlic powder

  • olive oil cooking spray

  • 1 tbsp unsalted butter

  • 1 onion, sliced

  • 4 oz white mushrooms, chopped

  • 2 tbsp artichoke and truffle cream

  • ½ tbsp rosemary, minced

  • ½ cup shredded mozzarella

  • microgreens, for serving (optional)

Directions:

  1. Preheat oven to 400 degrees. Line a sheet tray with aluminum foil, and spray with olive oil cooking spray. Arrange shrimp on prepared baking sheet. Spritz with olive oil cooking spray, and season with ¼ tsp salt and pepper and 1/8 tsp garlic powder. Toss to distribute seasonings. Roast for 8-10 mins until shrimp are opaque and fully cooked through. Set aside. Keep the oven at 400 degrees.

  2. Melt butter in a non-stick skillet over medium high heat. Add mushrooms and onions. Saute for 10 mins until softened and starting to brown, stirring occasionally. Set aside.

  3. Assemble the flatbreads: Line a sheet pan with aluminum foil. Brush the bottom side (bubbly side) of the naan bread with water. Flip, and brush the top side (flat side) with water. Spread 1 tbsp of the artichoke and truffle cream over each flatbread, leaving an 1/8 inch border (like a pizza sauce). Divide mushroom/onion mix, shrimp, rosemary, and mozzarella cheese evenly between the two flatbreads, layering the ingredients in that order. Bake for 10-12 minutes until the cheese melts, and the crust begins to turn golden brown. Remove from oven, cut into slices, and top with a handful of microgreens, if desired.

Recipe notes:

*I actually found the artichoke truffle cream at Homegoods, but you can also order some online at Amazon. It's delicious and has lots of uses!

*This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas.

*I like to line a sheet tray with foil for easy clean up for these flatbread pizzas.

*Topping the flatbread with some microgreens helps to cut the richness of this luxurious pizza. Plus, it adds some nice color!

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