Skip to main content

Brueck's Burrata Toast with Sautéed Mushrooms

Image
By
An easy and decadent appetizer, perfect for holidays or gatherings of all types. We love to serve these warm sautéed mushrooms over creamy burrata with a glass of Oregon Pinot Noir. A simple recipe that impresses the taste buds.

Ingredients
  • 1 tablespoon extra-virgin olive oil (plus more for drizzling)
  • 8 to 10 ounces fresh mushrooms, coarsely diced (any variety, or a mix)
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 tablespoons Erath Pinot Noir wine or another red wine, or apple cider vinegar
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
  • 1 8-ounce ball burrata
  • Sourdough bread toasts, or gluten-free bread or crackers for serving

Instructions
  1. In a large nonstick or enamel-coated skillet over medium-high heat, heat 1 tablespoon of olive oil. 
  2. When the oil is shimmering, add the mushrooms and sauté until tender and mushrooms release their water, 7-10 minutes.
  3. Stir the garlic, rosemary, and red wine into the skillet and sauté 1 minute more, stirring up any bits stuck to the bottom of the skillet. 
  4. Season with salt and pepper and remove from heat.
  5. To serve, spread burrata over toasts or crackers. 
  6. Spoon the sautéed mushroom mixture over top. 
  7. Alternatively, you can serve by placing the burrata ball on a tray and top with the mushroom mixture; drizzle with a little more olive oil. 
  8. Serve with toasts or crackers so guests can serve themselves.

Notes
  • If available, look for a chef's mix or mix of local, wild mushrooms. 
  • The variety adds interest and texture to the mix. 
  • A mix of chopped cremini, shiitake, and portobello mushrooms is nice, too.

Brueck's Most Popular Recipes

Brueck's Beefy Taco Gnocchi

By
This taco gnocchi is basically all of the ingredients of taco night tacos in one dish with gnocchi instead to taco shells. Gnocchi are small potato dumplings that are pillowy soft and they only take few minutes to cook. Prep Time: 5 minutes  Cook Time: 20 minutes  Total Time: 25 minutes  Servings: 4 Ingredients 1 pound potato gnocchi (gluten-free for gluten-free) 1 pound ground beef 1 cup onion, diced 2 tablespoons taco seasoning * 3 cloves garlic, chopped 1 (14.5 ounce) can diced tomatoes ** (or 2 cups salsa) 1 cup water (or beef broth) 1 (15 ounce can) black beans, rinsed and drained (optional) 1 cup cheese (cheddar and/or monterey jack, mozzarella, etc.), shredded Directions Start cooking the gnocchi as directed on the package.*** Cook the beef and onion in a large skillet over medium-high heat, breaking the beef apart as it cooks, until cooked through, about 10 minutes, before draining off any excess grease. Add the taco seasoning and garlic, mix, and cook until fragr...
CLICK FOR RECIPE

The Paper Plane

By
The Paper Plane is a new variation on the Last Word, an easy classic equal-parts drink. Ingredients 3/4 ounce bourbon 3/4 ounce Aperol 3/4 ounce Amaro Nonino Quintessentia 3/4 ounce lemon juice, freshly squeezed Steps Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.
CLICK FOR RECIPE

Brueck's Pineapple BBQ Chicken Meatballs

By
The ultimate quick and easy appetizer that doubles as a hearty, Whole30-friendly weeknight meal when served over spaghetti squash or cauliflower rice. Ingredients For the Meatballs: 1 lb. ground chicken (may substitute ground turkey or ground pork) 1/4 cup almond flour 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1/8 tsp. black pepper 2 tsp. dried parsley (may substitute 1½ Tbsp. fresh parsley) For the Sauce: 1 8-ounce can crushed pineapple 1 bottle (8.5 ounces) Primal Kitchen Classic BBQ Sauce (may substitute 1 cup BBQ sauce of choice) 3/4 cup chicken or turkey broth (Homemade or store-bought) Optional Garnish: Sliced green onions and or chopped parsley Instructions For the Sauce: In a large skillet, combine crushed pineapple (and its juice), BBQ sauce and broth.  Bring to a vigorous simmer, stirring occasionally. Reduce heat slightly and allow to simmer while you make the meatballs. For the Meatballs: Preheat oven to 350℉.  Line a large rimmed baking sheet with ...
CLICK FOR RECIPE

Brueck's Mini Spicy Crab Cakes with Lemon Aioli

By
Make these. Just make them. They're fast and easy. Ingredients Lemon Aioli 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon soy sauce 1 teaspoon finely chopped garlic Crab Cakes 1 lb refrigerated pasteurized lump crabmeat, cleaned 1 cup Progresso™ plain panko crispy bread crumbs 1/4 cup mayonnaise 2 green onions, thinly sliced, whites and greens separated 5 teaspoons chile garlic sauce 2 eggs, beaten 2 tablespoons olive oil Instructions In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving. In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs.  Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick.  Cover and refrigerate at least 10 minutes but no longer than 4 hours. In 12-inch nonstick skillet, heat oil over medium heat until hot.  Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (...
CLICK FOR RECIPE

Brueck's Baked Carrot Fries with Dijon-Thyme Aioli

By
This is awesome. Just try it. It's easy. Ingredients For the Carrot Fries: 1 ½ lbs carrots, peeled and cut into matchstick (¼-½-inch thick) 1 tablespoon avocado oil 1 tablespoon cornstarch* (omit for Whole30) ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon dried thyme ¼ teaspoon pepper ½ teaspoon fine salt Flakey salt and fresh thyme for garnish For the Dijon-Thyme Aioli: ¼ cup mayo 1 tablespoon dijon mustard 1 tablespoons fresh thyme leaves (½ teaspoon dried thyme) ½ teaspoon garlic powder ¼ teaspoon onion powder Dash of black pepper Instructions Preheat the oven to 425℉.  Line 2 large baking sheets with parchment paper and set aside. In a large bowl combine the carrot sticks, oil, cornstarch, garlic, onion, thyme, and pepper (not the salt).  Toss to combine well. Spread carrot fries out over the two baking sheets making sure they are not touching one another. Bake for 25-35 minutes, flipping the carrots at the 15-minute mark.  After flipping, place in the ov...
CLICK FOR RECIPE

Brueck's Game-Day Mini Corn Dogs

By
The best corn dogs you can make right at home – tastes just like the state fair. Yield: 12 servings  Prep: 20minute Cook: 10minutes Total: 30minutes Ingredients 1 cup vegetable oil 12 hot dogs, halved ¼ cup cornstarch ½ cup all-purpose flour ½ cup yellow cornmeal 2 tablespoons sugar 2 teaspoons baking powder Kosher salt and freshly ground black pepper, to taste ½ cup milk 1 large egg Instructions Heat vegetable oil in a large Dutch oven or skillet over medium high heat. In a large bowl, combine hot dogs and cornstarch, tossing to coat. Thread hot dogs onto lollipop sticks; set aside. In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together milk and egg.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Working in batches, dredge hot dogs in the batter until completely covered.  Add to the skillet, about 4 or 5 at a time, and co...
CLICK FOR RECIPE

Uncle Bob's Brandy Chocolate Mousse

By
Uncle Bob was right when I talked to him: I need to post this awesome recipe. Not only is it fun & easy to make, but it's also DAMN TASTY. Ingredients 75g good-quality dark chocolate, coarsely chopped 1.5 tbsp brandy 1 egg separated 1/3 cup heavy cream Instructions
CLICK FOR RECIPE

Brueck's Shrimp Sandwich with Avocado and Broccoli Slaw

By
This sandwich combines a homemade broccoli slaw, fresh avocado and roasted shrimp nestled in a freshly baked roll. Yield: 4 servings  Prep: 10minutes Cook: 10minutes Total: 20minutes Ingredients 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 4 poppy seed rolls, split, toasted, for serving 1 avocado, halved, seeded, peeled and thinly sliced For the broccoli slaw ¼ cup plus 2 tablespoons Greek yogurt ¼ cup plus 2 tablespoons mayonnaise 3 tablespoons apple cider vinegar 1 tablespoon sugar, or more to taste 3 cups broccoli slaw mix Instructions To make the broccoli slaw, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste in a medium bowl. Pour mixture over broccoli slaw and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place shrimp onto prepared bakin...
CLICK FOR RECIPE

Brueck's Creamy Bacon Potato Leek Soup

By
Creamy potatoes, leeks, bacon, herbs, and broth blend into a velvety soup that's both satisfying and nourishing. With just 15 minutes of prep, this potato leek soup is wholesome, budget-friendly, and the perfect comfort dish for any night.  Ingredients 4–5 strips slices bacon, chopped 1 large leek, thinly sliced (white and light green parts only; about 2–3 cups) 2 celery ribs, finely diced (about ⅓ cup) ½ medium yellow onion, diced (about 1 cup)* 5 cloves garlic, minced ¾ teaspoon dried thyme (or 2 teaspoons fresh thyme leaves) ½ teaspoon dried parsley (or 1 tablespoon fresh parsley) ½ teaspoon salt, plus more to taste 2 lbs. red or Yukon gold potatoes (or a mix), cut into ¼–½-inch cubes with skin still on 3 cups chicken or vegetable broth, divided** Optional: Chopped parsley and/or chives, fresh cracked black pepper, or red pepper flakes Instructions Stovetop Directions: Place a large pot or Dutch oven over medium-high heat. When the pot is hot, add the chopped bacon and cook, sti...
CLICK FOR RECIPE

Brueck's Game-Day Mini Chicken Quesadillas

By
Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese. Yield: 8 servings  Prep: 20minutes Cook: 10minutes Total: 30minutes Ingredients 1 ½ cups leftover finely shredded rotisserie chicken 1 ½ cups shredded Mexican blend cheese ⅓ cup restaurant-style salsa ¼ cup chopped fresh cilantro leaves Kosher salt and freshly ground black pepper, to taste 1 cup refried beans, homemade or store-bought 16 street tacos flour tortillas, warmed 3 tablespoons canola oil, divided For serving 1 cup guacamole 1 cup pico de gallo ¼ cup sour cream Instructions Preheat oven to 200 degrees F. In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste. Working one at a time, spread refried beans on half of the tortilla; top with chicken mixture, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas. Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat.  Working in b...
CLICK FOR RECIPE