There are certain dishes that feel utterly luxurious but require very little effort in the kitchen. This Burrata Toast with Sautéed Mushrooms is the perfect example. We’re talking about creamy, dreamy burrata cheese; that magical sphere of fresh mozzarella filled with luscious stracciatella and cream; spread over crusty, golden sourdough toast and piled high with a savory, herby mushroom mixture. It’s the kind of appetizer that makes guests gasp when you set it on the table, and no one has to know it came together in about 20 minutes.
I’ve always believed that the best entertaining recipes are the ones that allow you to actually enjoy your own party. This recipe does exactly that. The mushrooms sauté away on the stovetop, filling your kitchen with the irresistible aroma of garlic and rosemary, while you pour yourself a glass of wine and put out the toasts. It’s simple, stunning, and bursting with complex, savory flavor. Whether you’re hosting a holiday gathering, a cozy date night in, or just treating yourself to a fancy lunch, this burrata toast is guaranteed to impress.
Why This Appetizer is a Total Showstopper
- Restaurant Worthy Simplicity: This dish tastes like something you’d order at a chic wine bar, but the method is shockingly easy. It’s proof that you don’t need complicated techniques to create something truly special.
- Perfect for Entertaining: You can serve this two ways: pre assembled for easy grabbing, or family style on a big platter so guests can build their own perfect bite. Both options are beautiful and stress free.
- A Celebration of Real Ingredients: The beauty here is in the quality of just a few simple components. Creamy burrata, earthy mushrooms, aromatic rosemary, and good olive oil all shine brightly.
- The Wine Pairing is Built Right In: A splash of red wine; ideally a Pinot Noir; goes right into the mushroom sauté, which means you’ve already got the perfect bottle open and ready to pour alongside the finished dish.
Let’s Talk Mushrooms: Variety is the Spice of Life
While you can absolutely make this recipe with a single variety of mushroom like cremini or button mushrooms, I highly encourage you to seek out a “chef’s mix” or a small variety pack from your local grocery store or farmer’s market. Using a blend of mushrooms; like meaty shiitakes, delicate oysters, and earthy creminis; adds incredible depth of flavor and a wonderful mix of textures.
Here’s a quick guide to some of my favorites for this dish:
- Cremini: The reliable workhorse. They have a mild, earthy flavor and a satisfyingly meaty bite.
- Shiitake: These add a wonderful velvety texture and rich, savory (umami) flavor. Just be sure to remove the tough stems before chopping.
- Oyster: Beautiful, delicate, and slightly sweet, these mushrooms get wonderfully crispy edges when sautéed.
- Maitake (Hen of the Woods): These have a fantastic feathery texture and a slightly peppery, earthy flavor that pairs beautifully with the creamy burrata.
The Art of the Sauté (And Why Wine Matters)
The key to perfectly sautéed mushrooms is patience. Don’t overcrowd the skillet, and let them cook undisturbed for a few minutes at a time so they can develop that beautiful golden brown color. You’ll notice they release a lot of liquid at first; that’s good! Just let it cook off, and then they’ll really start to sear.
Right at the end, we add a splash of red wine (along with the garlic and rosemary) to deglaze the pan. This step is pure magic. The wine lifts all those delicious browned bits (the fond) from the bottom of the skillet and infuses the mushrooms with a subtle fruity, complex note that makes the whole dish sing. If you prefer not to cook with wine, a splash of good quality apple cider vinegar will provide a similar bright acidity.
Two Ways to Serve (Both Equally Delicious)
- The Platter Method (Family Style): This is my go to for casual gatherings. Place the whole ball of burrata in the center of a beautiful platter. Spoon the warm mushroom mixture right over the top, letting it cascade down the sides. Drizzle everything generously with your best extra virgin olive oil and a final pinch of flaky sea salt. Surround the platter with toasted sourdough slices or sturdy crackers and let everyone dig in.
- The Pre Assembled Toast Method: For a more formal passed appetizer or a plated lunch, spread a generous spoonful of burrata onto each toast and top with a heap of the mushrooms. This ensures everyone gets the perfect ratio in every single bite.
Ready to create the most effortlessly elegant appetizer of the season? Let’s get that skillet hot!
Burrata Toast with Sautéed Mushrooms
Ingredients
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 8 to 10 ounces fresh mushrooms coarsely chopped (any variety or a mix)
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon finely minced fresh rosemary or 1 teaspoon dried rosemary
- 2 tablespoons dry red wine such as Pinot Noir, or apple cider vinegar
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 1 8 ounce ball burrata cheese
- Sourdough bread toasts or gluten free bread or sturdy crackers for serving
Instructions
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large nonstick or enamel coated skillet over medium high heat. Once the oil is shimmering, add the chopped mushrooms.
- Cook, stirring occasionally, for 7-10 minutes, or until the mushrooms have released their liquid, the liquid has cooked off, and the mushrooms are tender and starting to turn golden brown.
- Add Aromatics and Deglaze: Add the minced garlic, rosemary, and red wine to the skillet. Stir constantly, scraping up any browned bits from the bottom of the skillet, and cook for 1 minute more until fragrant.
- Season the mushroom mixture with the sea salt and black pepper. Remove the skillet from the heat.
- Assemble and Serve: To serve, spread a generous amount of burrata cheese over each piece of toasted sourdough bread or cracker. Spoon the warm sautéed mushroom mixture over the top.
- Alternatively, for family style serving, place the whole burrata ball on a serving platter. Spoon the warm mushroom mixture directly over the top of the cheese. Drizzle everything with a little more extra virgin olive oil. Serve immediately with toasts or crackers on the side for guests to serve themselves.
Notes
- Mushroom Varieties: For the best flavor and texture, use a mix of fresh mushrooms such as cremini, shiitake, oyster, or maitake. A pre packaged "chef's mix" from the grocery store works perfectly.
- Wine Substitution: If you prefer not to use red wine, substitute with 2 tablespoons of good quality apple cider vinegar for a similar bright, acidic note.
- Burrata Substitution: If you cannot find burrata, fresh whole milk ricotta cheese or a soft, spreadable goat cheese can be used in its place.
