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Burrata and Wild Mushroom Bruschetta

Featured by DuMOL Winery in the Platinum Wine Club.
Burrata and Wild Mushroom Bruschetta


Flavorful mushrooms and creamy Burrata work perfectly together on crispy bruschetta. Pair it with a Pinot Noir!

Yield: 8
Prep Time: 60 Minutes
Cook Time: 10 Minutes


• 1 lbs. shiitake mushrooms, stems discarded and caps quartered
• 1 lb. cremini mushrooms, quartered
• 2 garlic cloves, minced
• 1 1/2 tsp. chopped rosemary
• 1 tsp. finely grated lemon zest
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 16 slices of bread (from a long loaf ), about 1/3-inch thick
• 1 lb. burrata cheese, cut into 16 slices


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.

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 min. Brush the bread with oil and grill, turning once, until toasted, 1 min. Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

Recipe sourced from

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