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Brueck's Burrata Toast with Sautéed Mushrooms

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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.

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