Mushroom & Bleu Cheese Flatbread

Directions

1. Heat your Blackstone to medium-high heat. In a large sauté pan, add the butter, sliced leeks, garlic, fresh thyme, and sliced button mushrooms. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring often.

2. In a small mixing bowl, whisk together the flour and milk until smooth. Add the milk mixture to the sauté pan and stir to combine. If needed, adjust the sauce’s thickness with a little water or extra milk. Cook for another 5 minutes, stirring occasionally.

3. On the griddle, melt the butter and add the sliced king oyster, maitake, and shiitake mushrooms. Cook for 3-4 minutes per side, until golden and slightly crispy.

4. Toast the flatbreads on the griddle, starting with the presentation side for 2-3 minutes, then flip to toast the bottom.

5. Spoon the mushroom sauce evenly onto the flatbread, then top with the caramelized mushrooms. Garnish with chopped parsley and Grana Padano. Slice and serve.