Burrata Toast with Sautéed Mushrooms
This burrata toast with sautéed mushrooms is a delightful blend of creamy, earthy flavors. Perfect as an easy burrata mushroom toast recipe or a gourmet appetizer, it's also gluten-free adaptable.
Ingredients
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 8-10 ounces fresh mushrooms, coarsely diced (any variety or mix)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons red wine (like Erath Pinot Noir) or apple cider vinegar
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) ball of burrata
- Sourdough bread toasts, or gluten-free bread/crackers for serving
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick or enamel-coated skillet over medium-high heat until shimmering.
- Add the mushrooms to the skillet, cooking for 7-10 minutes, or until tender and their water has fully evaporated.
- Stir in the minced garlic, rosemary, and red wine, scraping up any browned bits from the pan. Cook for 1 additional minute.
- Season the mushroom mixture with salt and pepper, then remove from heat.
- Spread the burrata generously over sourdough toasts or crackers.
- Spoon a heaping portion of the sautéed mushrooms over the burrata, then drizzle with olive oil to garnish.
- For a party platter, place the burrata ball on a serving tray, top with the mushroom mixture, and serve with toasts or crackers on the side for a DIY appetizer.