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
- In a large bowl, combine mushrooms, garlic, rosemary, lemon zest, and olive oil. Leave on for 1 hour.
- 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.
- Put the mushrooms on the toast. Spread the burrata over the mushrooms. Decorate with sage leaves.
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