Wild Mushroom & Burrata Bruschetta
1 pound trumpet mushrooms, cut off base, cut in half lengthwise and thinly sliced
1 pound oyster mushrooms, quartered
2 garlic cloves, minced
½ cup extra virgin olive oil, divided
1 teaspoon fresh chopped marjoram, divided
1 teaspoon fresh chopped rosemary, divided
1 teaspoon lemon zest
16 slices of peasant bread
Extra virgin olive oil for brushing on the bread
1 pound burrata cheese, cut into 16 slices
Heat a large sauté pan over medium heat. Add half of the extra virgin olive oil and all of the
trumpet mushrooms to the pan. Cook for about 8 minutes, stirring occasionally.
Add half of the garlic, marjoram and rosemary to the pan. Cook for an additional 2
minutes. Season with salt and pepper to taste. Place mushroom mixture in a large bowl and
set aside. Wipe sauté pan clean and place back over medium heat.
Add the rest of the olive oil to the pan then add the oyster mushrooms. Cook for 6 minutes
before adding the remaining garlic, marjoram and rosemary.
Add the oyster mushrooms to the bowl with trumpet mushrooms and stir in the lemon zest.
Preheat oven to 350°F. Brush bread slices with extra virgin olive oil and bake in oven,
about 5 minutes, or until lightly toasted. Top each slice of bread with the mushroom
mixture and a slice of the burrata, serve immediately.