Mushroom Goat Cheese Flatbread with Mushroom Pesto

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Yield: 12

Mushrooms

Ingredients:

• 8 ounces each  white button mushrooms, cremini, shitake, portabello, oysters. quartered
• 1/4 cup olive oil
• salt
• freshly ground black pepper

Mushroom Pesto

Ingredients

• Liquid from Mushrooms, above
• 3 oz butter
• 1 lb basil pesto

Method

Warm a 2 gallon thick bottom pot over medium heat.  Add the butter and when slighly brown, add the mushrooms.  Stir over medium heat and continue to cook until the mushrooms have given up their juices.  Turn off the heat.  Transfer mushrooms to large sheet tray.  Cool to room temperature.  Place in bowl and refrigerate for 1 hour.  Stir in pesto.

Whipped Sundried Tomato Goat Cheese

Ingredients

• 1 lb fresh goat cheese
• 1/2 lb sundried tomatoes, chopped fine
• 1/4 cup lemon juice
• fresh cracked black pepper

Method

Place the goat cheese into the bowl of an electric mix.  Paddle on medium until soft.  Add the sundried tomatoes and paddle on high one minute or until light.  Turn speed to low and stir in lemon juice.  Stop and add cracked pepper in teaspoons to taste.

Piadini

Ingredients

• 8 ounces unbleached flour
• 8 ounces lard
• hot water
• sea salt

Method

Sift the flour onto a cold bread surface.  Place the lard in the center and work as for pasta dough until firm, adding DROPS only of water as the dough gathers.  Roll into log, plastic wrap and refrigerate at least one hour.

Slice 2-3 ounce portions of dough into small rounds. Roll on flour board into 3 inch rounds, one quarter inch thick.

Heat a pancake griddle or large thick bottom skillet to medium.  Add drops of oil and slide 3-4 piadina rounds into the pan, cooking on each side about 2 minutes or until lightly brown.  Continue to add drops of olive oil to pan until all the bread dough rounds are finished.  Place on paper towels to drain.

Assembling  Mushroom Piadini with Sundried Tomato Goat’s Cheese

Place a piadina on a serving tray.  Spread on ½ teaspoon of mushroom pesto.  Top with 2 tablespoons of warm sautéed mushroom mix.  Top mushrooms with one tablespoon Sundried Tomato Goat’s Cheese.  Finish with drizzle of remaining mushroom pesto.  Add a pinch of coarse black pepper.