Burrata Toast with Sautéed Mushrooms
This Burrata Toast with Sautéed Mushrooms is an easy yet elegant appetizer that's perfect for entertaining. Creamy burrata cheese is spread over crusty sourdough toast and topped with a savory mix of herby sautéed mushrooms and a splash of red wine. Ready in just 25 minutes!
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.