Recipe Courtesy of St. Supéry Estate Culinary Team
Preparation
- Preheat oven to 425°
- Prepare 2 pieces of flatbread to use as a base for the mushrooms and Burrata topping.
- Dry clean the wild mushrooms using a brush or paper towels and trim the ends, leaving them whole or cut to the same size thickness.
- In a bowl, add the herb sprigs to the garlic extra virgin olive oil and toss the mushrooms to coat evenly.
- Preheat a baking sheet in the 425°F oven for 5 minutes. When hot, spread the mushrooms over an even single layer.
- Season with salt and black pepper then roast in the hot oven, stirring to flip the mushrooms over after 4 minutes, then continue to cook for another 4 minutes or so, until browned.
- Remove from the pan, discard the herb stems and drizzle the sherry vinegar over, tossing to mix in.
- Top the flatbread with the cooked mushrooms and scoop spoonfuls of the creamy Burrata cheese over the top. Reheat in the oven for 2 minutes then serve and enjoy.
*Cultivated mushrooms may be substituted i.e. oyster, shiitake, maitake
