Roasted Wild Mushroom and Burrata Flatbread

1 lb Wild Mushrooms, i.e. Morels, Chanterelles, Porcini

1 Tbl Sherry Vinegar

1 Thyme, fresh sprig

1 Rosemary, fresh sprig

1 Sage, fresh sprig

4 tbl Garlic Infused Extra Virgin Olive Oil

Salt, to taste

Black pepper, to taste

1 Lobe Burrata Cheese

Your Favorite Flatbread

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