Recipe Courtesy of

Prep Time: 1:30

Cook Time:

Total Time:

1 pound shiitake mushrooms, stems discarded and caps quartered
1 pound cremini mushrooms, quartered
2 garlic cloves, minced
1 1/2 teaspoons chopped rosemary
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
16 slices of peasant bread (from a long loaf), about 1/3 inch thick
1 pound 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 sit for 1 hour.
Lightly oil a cast iron skillet, and saute mushrooms over medium-high heat, stirring occasionally until browned (about 8 mins).
Brush bread with oil and broil in oven, turning once, until toasted (about 1 min).
Top the toasts with the mushrooms. Top each with a slice of burrata and serve.