Some flavours don't need to shout. Roasted mushrooms bring the deep, savory pull everyone's chasing this year, and our Smoked Artichoke Tapenade — cold-smoked artichokes blended into a rich, briny spread — gives it a base note to lean on. Finished simply with shaved parmesan, fresh arugula, and a squeeze of lemon, this flatbread lets umami do the work. Made in small batches in Burnaby, BC, the way we'd want it made for our own table.
Serves 4 as a shared starter · Active time: 25 minutes · Total time: 35 minutes
Ingredients
● 1 pre-baked flatbread or naan (or homemade flatbread dough, par-baked)
● 2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced
● 2 tbsp olive oil, divided
● 2 cloves garlic, minced
● 1 tsp fresh thyme leaves (or ½ tsp dried)
● ½ cup Fume-eh Smoked Artichoke Tapenade
● ⅓ cup shaved parmesan
● 1 cup baby arugula
● ½ lemon, juiced
● Flaky sea salt and cracked black pepper, to finish
Method
1. Preheat oven to 425°F (220°C). Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, for 3–4 minutes until they begin to brown.
2. Add garlic and thyme, season with salt and pepper, and cook another 2–3 minutes until mushrooms are deeply golden and any liquid has cooked off. Remove from heat.
3. Brush the flatbread with the remaining 1 tbsp olive oil and warm it on a baking sheet in the oven for 4–5 minutes, until it just starts to crisp at the edges.
4. Spread the Smoked Artichoke Tapenade evenly over the warm flatbread, leaving a small border. Top with the roasted mushrooms and shaved parmesan.
5. Return to the oven for 4–5 minutes, until the parmesan is melted and the edges are golden.
6. Remove from the oven, scatter with arugula, finish with a squeeze of lemon juice and a pinch of flaky salt. Slice and serve immediately.
Serving Note
Best served straight from the board — this one's built for sharing, not portioning. Pairs well with a crisp white wine or a light, herbaceous cocktail.