Pantsuit Pinot Noir Pairing: Wild Mushroom & Burrata Bruschetta

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Creamy burrata and earthy mushrooms are a perfect match for Pinot Noir. We love this recipe from Seattle Chef Ethan Stowell for Food & Wine Magazine.

Serves 8


  • 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

How to Make It

Step 1    

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.

Step 2    

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 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.

Step 3    

Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

Emily Davis