Fiddlehead Fern Flatbread Pizza

I N G R E D I E N T S

1 small onion from Andersen Organics, sliced

1 TBSP olive oil

6 OUNCES beech mushrooms from Gourmet Foragables & More, seperated into bite sized stems

½ POUND fiddlehead ferns from Gourmet Foragables and More, ends trimmed

1 STEM green garlic from Hayshaker Farm, thinly sliced

2 TBSP butter

1 TSP salt

5 SHAKES red pepper flakes from Hayshaker Farm

Black pepper

¼ TSP dried rosemary

¼ TSP dried thyme

1 TBSP red wine vinegar

½ CUP freshly grated parmesan cheese or mozzarella

2 rounds of flatbread

PROCESS

Heat a skillet on medium with olive oil. Add the onions and sauté until translucent. Add the mushrooms, fiddleheads, garlic, butter, salt, red pepper flakes, black pepper, rosemary, and thyme. Stirring occasionally, cook for around 10 minutes until golden. Add the red wine vinegar to deglaze. Remove from heat.
Heat the oven to 450 degrees F or start the grill. Prepare the flatbread with a layer of the fiddlehead mixture and top with cheese. Bake for 5-10 minutes until golden brown. Slice and enjoy!