INGREDIENTS:
2 tsp garlic-infused olive oil (plain oil is fine too), plus more for the flatbread
6 oz button mushrooms, quartered
1 small shallot, sliced thinly
1 clove of garlic, slivered
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked black pepper, to taste
1 small flatbread
Gruyere cheese, shredded, to taste
Leaves from 1 sprig of fresh thyme
INSTRUCTIONS:
1.Preheat the stove to 425 degrees.
2.Warmth some garlic-mixed olive oil in a sauté skillet over medium-high warmth.
3.Add the mushrooms to the hot oil and take off alone for 2 minutes.
4.Mix at that point include the shallot; cook, blending at times for 2-3 minutes.
5.Include the garlic bits and pulverized red pepper drops; cook, blending continually for 30 seconds.
6.Expel from the warmth. Season with ocean salt and crisply broke pepper, to taste.
7.Brush some garlic oil on the flatbread uniformly then season with a touch of ocean salt and newly split pepper, to taste.
8.Sprinkle some destroyed Gruyere over the flatbread at that point top with the sautéed mushrooms, shallot, and garlic fragments.
9.Wrap up by including some new thyme clears out.
10.Place into the stove and heat for 10-12 minutes, or until the point when brilliant darker and the cheddar is gooey.
11.Expel from the stove, cut and serve. Appreciate.
Thank You