This flatbread is all about balance—bold yet comforting flavors, indulgent yet health-forward ingredients. While caramelizing the onions takes a bit of patience, the rest of the recipe is simple and straightforward.

Ingredients:

• 1 cup dried Cordyceps mushrooms

• 1 cup sliced shiitake or button mushrooms

• 1 white or yellow onion, thinly sliced

• 2 ½ tbsp olive oil

• 1 tsp sugar

• ½ cup crumbled goat cheese

• 1 tbsp balsamic vinegar

• 1 pre-baked flatbread or puff pastry

• Salt & pepper to taste

Instructions:

1. Prepare the Cordyceps:

   • Soak dried Cordyceps in warm water for 5 minutes.

   • Poach in simmering water for 1 minute.

   • Drain and transfer to an ice bath to stop the cooking. Set aside.

2. Caramelize the Onions:

   • In a skillet, heat 1 tbsp of olive oil over low heat.

   • Add sliced onions, a pinch of salt, and sugar.

   • Stir occasionally and cook for 35–45 minutes until deep golden brown.

3. Sauté Shiitake Mushrooms:

   • In another pan, heat 1 tbsp olive oil.

   • Sauté mushrooms with salt and pepper until tender and slightly crispy. Set aside.

4. Assemble the Flatbread:

   • Preheat oven to 350°F (175°C).

   • Lightly coat flatbread with remaining olive oil.

   • Layer on caramelized onions, sautéed shiitake, poached Cordyceps, and crumbled goat cheese.

5. Bake:

   • Bake in the oven for 8–10 minutes, until the flatbread is crisp and the cheese is warmed through.

6. Finish:

   • Drizzle with balsamic vinegar just before serving.

Tips for Success:

• Don’t rush the onions. Low and slow cooking is the secret to achieving that jammy, sweet flavor.

• Avoid overcooking the mushrooms—especially Cordyceps. A quick poach is all they need.

• Want to switch it up? Add arugula, sun-dried tomatoes, or a sprinkle of chili flakes for extra zing.