Wild Mushroom and Burrata Bruschetta

This appetizer is delicious and rich, pairing perfectly with the earthy flavors of our Pino Noir, Mr P. 


  1. 1 pound shiitake mushrooms, stems discarded and caps quartered
  2. 1 pound cremini mushrooms, quartered
  3. 2 garlic cloves, minced
  4. 1 1/2 teaspoons chopped rosemary
  5. 1 teaspoon finely grated lemon zest
  6. 1/2 cup extra-virgin olive oil, plus more for brushing
  7. Salt and freshly ground pepper
  8. 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
  9. 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.

Recipe from Food & Wine chef ETHAN STOWELL