Balsamic Mushrooms & Burrata on Sourdough Bread - Mazzetti Originale Balsamic Vinegar of Modena

Balsamic Mushrooms & Burrata on Sourdough Bread

Simple but delicious, this is mushrooms on toast like you've never tasted before! Our Chef's Reduction is the secret ingredient to change your mushrooms on toast forever. Deliciously sweet and thick, it's the perfect addition to this all time favorite.

Time: 20 mins Level: Easy Serves: 2
Pairs Perfectly With
Chef's Reduction - Classic Balsamic Glaze
Mazzetti Balsamic Vinegar of Modena Chef's Reduction with Balsamic Vinegar of Modena 7.30 FL OZ
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1 tbsp olive oil

300g fresh seasonal mushrooms such as oyster shiitake and portobello sliced if large

1 tbsp Mazzetti Chef's Reduction

1 garlic clove finely chopped

2 slices sourdough bread

150g burrata

2 tbsp fresh flat leaf parsley roughly chopped

1 tbsp olive oil

10oz fresh seasonal mushrooms such as oyster shiitake and portobello sliced if large

1 tbsp Mazzetti Chef's Reduction

1 garlic clove finely chopped

2 slices sourdough bread

8 oz burrata

2 tbsp fresh flat leaf parsley roughly chopped

  • Step 1.

Heat the oil in a heavy based, non-stick frying pan and add the mushrooms. Fry over a medium heat for 1-2 minutes, until beginning to turn golden. Season with salt and pepper and add the garlic. Fry for a further 2-3 minutes, until the mushrooms are cooked through.

  • Step 2.

Toast the sourdough until golden.

  • Step 3.

Spoon the mushrooms on top of the toast. Roughly tear the Burrata and arrange on top of the mushrooms then drizzle generously with Chef's Reduction/Glaze. Sprinkle with the parsley. Serve immediately.

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