Mushroom & Bleu Cheese Flatbread | Blackstone Griddles

@ItsAPartywithNateandCJ is taking flatbread to the next level with a rich mushroom and blue cheese sauce, featuring a mix of king oyster, maitake, and shiitake mushrooms. Topped with leeks, garlic, and fresh thyme, this dish is a mushroom lover's dream. If you're ready for bold flavors, this creamy, cheesy creation is guaranteed to impress!

Mushroom & Bleu Cheese Flatbread: https://blackstoneproducts.com/blogs/recipes/mushroom-bleu-cheese-flatbread

Ingredients
4 flatbreads
2 tablespoons unsalted butter
2 king oyster mushrooms, sliced and scored
A handful of maitake mushrooms
A handful of shiitake mushrooms
2 tablespoons chopped parsley
Shredded Parmigiano or Grana Padano
Salt and pepper
Olive oil

Sauce Ingredients
3 tablespoons unsalted butter
¼ cup sliced leeks
5 cloves garlic, thinly sliced
A few sprigs fresh thyme
8-10 button mushrooms, sliced
2 tablespoons all-purpose flour
½ cup whole milk
¼ cup bleu cheese crumbles

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.

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