Bruschetta with Mushrooms and Burrata

by Editorial Staff

Fast and deliciously yummy!

Ingredients

  • 250 g shiitake mushrooms, remove the leg, cut the cap into strips
  • 250 grams of crimini mushrooms (I took chanterelles)
  • 1 clove garlic, chopped
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon grated lemon zest
  • 2 tablespoon olive oil
  • salt
  • freshly ground black pepper
  • 8 slices of good bread
  • 1-2 scoops of burrata (or mozzarella)
  • sage leaves fried in olive oil (optional)

Directions

  1. In a large bowl, combine mushrooms, garlic, rosemary, lemon zest, and olive oil. Leave on for 1 hour.
  2. Preheat the grill. Put the mushrooms in an even layer on a grill tray (one with holes). Grill for 8 minutes. Mushrooms can also be baked in the oven at high heat. Brush the bread with olive oil and lightly grill. I fried mushrooms in the oven, so I just dried the bread in the toaster.
  3. Put the mushrooms on the toast. Spread the burrata over the mushrooms. Decorate with sage leaves.

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