gluten-free | vegetarian
+ olive oil + fresh mushrooms + garlic + fresh rosemary + Erath Pinot Noir wine + sea salt + black pepper + burrata + sourdough bread or gluten-free crusty bread
Burrata is a soft, fresh Italian cheese similar to fresh mozzarella, though much creamier. A fresh buttery and creamy cheese at the center oozes out!
We recommend using a variety of local mushrooms for flavor and texture variety. We used oyster, cremini, enoki, and maitake mushrooms.
Heat olive oil in skillet, once hot add mushrooms and sauté for 7-10 minutes.
Stir in garlic, rosemary, and red wine. Sauté for 1 more minute. Season with salt & pepper.
Add burrata ball to a serving tray, add mushrooms over the top and drizzle with more olive oil.
On toasted bread, spread burrata and top with mushrooms and a sprig of rosemary.
Creamy burrata with warm sautéed mushrooms and fresh rosemary pair perfectly with pinot noir for a holiday appetizer.