This recipe is from the ‘2019 Guide to Local Food for Northern Michigan and the Upper Peninsula’
INGREDIENTS
- 1 10-inch homemade flatbread or naan
- 1 cup packed arugula
- ½ cup crumbled goat cheese
- ¼ lb freshly picked morels, soaked and sliced
- ¼ cup thinly sliced Spanish onions
- 1 Tbsp garlic, minced
- 2 Tbsp butter
- 4 Tbsp balsamic vinegar
- 2 Tbsp local honey
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 400°F. In a medium sauté pan, cook the onions in the butter over medium heat until they begin to caramelize. Add garlic and mushrooms. Cook for a few more minutes until the garlic has softened and the mushrooms are cooked. Season to taste. Remove from heat to cool. In a small pan, reduce the balsamic by half. Remove from the heat and whisk in the honey.
Arrange the arugula over the flatbread in a thin layer. Top with the mushroom mixture and the goat cheese. Bake for 8-10 minutes until the flatbread has browned on the edges and the cheese is melted.
Cut into wedges and drizzle with the honey-balsamic mixture. Enjoy!
RYAN BARNARD, Court Yard Ristorante, Alpena