Caramelized Mushroom Flatbread

Courtesy of Campbell's

Portion: 180 g

Yield: 50


62 g olive oil
30 g garlic, minced
30 g thyme, chopped
30 g sage leaves, chopped
3.62 kg Campbell’s® Signature Cream of Potato with Bacon, thawed
1.04 L whipping cream
124 g butter
2.72 kg assorted mushrooms
124 g olive oil
30 g kosher salt
30 g black pepper
8 sheets Pepperidge Farm® Puff Pastry, thawed but still cold
2.8 kg Asiago cheese, shredded
1.5 L goat cheese, crumbled
2 L arugula



  1. Heat oil in large stockpot set over medium heat; cook garlic, thyme and sage for about 3 minutes or until fragrant.
  2. Stir in soup and cream. Bring to simmer; cook for 10 to 12 minutes or until slightly reduced. Let cool completely.
  3. Heat butter and oil in large skillet set over medium high heat; add mushrooms and cook for 12 to 15 minutes or until golden and tender.
  4. Season with salt and pepper. Let cool completely.
  5. Spread 1/2 cup (125 mL) sauce over each Pepperidge Farm puff pastry sheet. 
  6. Top each puff patry sheet with 1/2 cup (56 g/2 oz) Asiago, 1/2 cup (125 mL) mushrooms and 1/4 cup (125 mL) crumbled goat cheese.
  7. Bake in 375 375°F (190 190°C) oven on convection, for about 16 - 22 minutes or until bottom is crisp and top is golden. 
  8. Cut into pieces. Top with 1/2 cup (125 mL) arugula.