A Sophisticated Bite: Wild Mushroom Flatbread with Goat Cheese and Arugula

Prep Time - 15 minutes | Time To Make - 30 minutes

If you’re looking for an elegant appetizer or a light yet satisfying dinner, our Wild Mushroom Flatbread offers the perfect balance of rustic comfort and wine country refinement. Served at the estate as part of our curated food and wine offerings, this dish is a guest favorite—and now, you can recreate it at home with ease. Featuring a rich mushroom duxelles, creamy Laura Chenel goat cheese, and a finishing touch of fresh baby arugula, this flatbread captures the essence of Murrieta’s Well: thoughtful, artisanal, and rooted in the Livermore Valley. Whether you’re entertaining or simply savoring a quiet evening in, this recipe brings a taste of the estate to your table.

Ingredients

1 ball of store-bought pizza dough, rolled out to ¼-inch thickness

1 tablespoon olive oil

1 shallot, finely chopped

2 cloves garlic, minced

8 oz mixed wild mushrooms (shiitake, cremini, oyster), finely chopped

1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper, to taste

3 oz Laura Chenel goat cheese, crumbled

1 cup baby arugula

Optional: truffle oil or balsamic glaze for finishing

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Instructions

Preheat oven to 450°F. If using a pizza stone, place it in the oven to heat while you prepare the toppings.

Make the mushroom duxelles: In a skillet over medium heat, warm the olive oil. Sauté shallot and garlic for 1–2 minutes until softened. Add mushrooms and thyme, cooking until the moisture evaporates and mushrooms are golden and aromatic, about 8–10 minutes. Season with salt and pepper.

Assemble the flatbread: Roll out the pizza dough and transfer it to a baking sheet or pizza stone. Spread the mushroom mixture evenly over the dough, then sprinkle with goat cheese.

Bake: Bake for 10–12 minutes, or until the crust is golden and crisp and the cheese is lightly browned.

Garnish and serve: Top with a handful of fresh arugula and drizzle with truffle oil or balsamic glaze, if using. Slice and serve warm.

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