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Wild Mushroom and Burrata Bruschetta

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  • Total Time:
  • Servings: 8

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  • 1 pound shiitake mushrooms, stems discarded and caps quartered
  • 1 pound cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped rosemary
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
  • 1 pound burrata cheese, cut into 16 slices


  1. In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
  2. Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
  3. Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

Suggested Pairing

These creamy mushroom toasts pair well with white or red wine. For white, pour an unoaked Chardonnay to cut through the richness of the cheese; for red, try an earthy Pinot Noir.

Contributed By Photo © John Kernick Published July 2011

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