Servings: 8 servings 1x
- 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
- In a large nonstick or enamel-coated skillet over medium-high heat, heat 1 tablespoon of olive oil. When the oil is shimmering, add the mushrooms and sauté until tender and mushrooms release their water, 7-10 minutes.
- 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. Season with salt and pepper and remove from heat.
- To serve, spread burrata over toasts or crackers. Spoon the sautéed mushroom mixture over top. 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. Serve with toasts or crackers so guests can serve themselves.
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.
- Serving Size: 1/8 of recipe
- Calories: 137
- Fat: 8 g
- (Sat Fat: 4 g)
- Sodium: 269 mg
- Carbohydrate: 10 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 5 g
- Cholesterol: 20 mg