The earthy taste of mushrooms stars in this satisfying savoury dish.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

1 Fancy Pokket Flatbread (150 g)
2 tbsp (30 mL) olive oil, divided
1 cup (250 mL) thinly sliced onions
2 cups (500 mL) sliced mushrooms
1 clove garlic, minced
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1 tsp (5 mL) balsamic vinegar
1 cup (250 mL) baby arugula



Directions:

1. Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; sauté onions for about 10 minutes or until starting to brown. Add mushrooms, garlic, thyme and salt; cook for about 3 minutes or until mushrooms are golden. Add balsamic vinegar; cook for about 2 minutes or until almost all of the liquid has evaporated.
2. Preheat oven to 425°F (220°C). Place flatbread on baking sheet; brush with remaining olive oil. Toast for about 2 minutes or until crispy.
3. Top with mushroom mixture; bake for about 2 minutes or until warmed. Top with arugula. Serve immediately.

Tip: To save time and maximize flavour, use a garlic-infused olive oil and omit the minced garlic.