Balsamic Vinegar of Modena P.G.I. Mushroom Toasts with Burrata and Basil

Makes 6 servings

Ingredients

Balsamic Onions

  • 1 tablespoon extra-virgin olive oil
  • 4 oz red onion, thinly sliced
  • 3 cloves garlic, finely shaved into slivers
  • 2 teaspoons brown sugar
  • 6 tablespoons Balsamic Vinegar of Modena P.G.I.
  • 2 sprigs thyme

Mushrooms

  • 1 1/2 lb assorted mushrooms, like cremini, oyster, forest nameko, trumpet, morels, chantarelles, or maitake
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup crème fraîche (optional)
  • 1 bunch chives, sliced into 1/4-inch pieces
  • Freshly ground black pepper, to taste

  • 1 lb burrata
  • 6 thick slices rustic bread
  • Extra-virgin olive oil, as needed
  • Balsamic Vinegar of Modena P.G.I., as needed
  • Flaky sea salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. For the balsamic onions: Heat the oil in a sauté pan over medium heat. Add the onions and garlic and sauté until translucent, about 8 minutes. Add the sugar, vinegar, and thyme, and cook over medium heat until the onions are soft and the pan is dry. Discard the thyme stems, and set the onions aside.
  2. For the mushrooms: Heat a large sauté pan over high heat. Add the mushrooms and salt. Wait until they have sputtered and jumped a bit, until they begin to release water and brown. Stir occasionally until they are well-browned.
  3. Add the reserved balsamic onions and stir to combine. Add the crème fraîche, if using, and season to taste with salt and pepper. Keep warm.
  4. Set the oven to broil. Brush both sides of the bread slices with olive oil, and toast under the broiler.
  5. To serve, distribute the mushrooms over the slices of bread and top each with a generous scoop of burrata. Drizzle with oil and vinegar, and garnish with basil, salt, and pepper. Serve right away.

CIA FOODIES


Balsamic Vinegar of Modena P.G.I. Mushroom Toasts with Burrata and Basil

Balsamic Vinegar of Modena P.G.I. Mushroom Toasts with Burrata and Basil
Makes 6 servings

Ingredients

Balsamic Onions
  • 1 tablespoon extra-virgin olive oil
  • 4 oz red onion, thinly sliced
  • 3 cloves garlic, finely shaved into slivers
  • 2 teaspoons brown sugar
  • 6 tablespoons Balsamic Vinegar of Modena P.G.I.
  • 2 sprigs thyme
Mushrooms
  • 1 1/2 lb assorted mushrooms, like cremini, oyster, forest nameko, trumpet, morels, chantarelles, or maitake
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup crème fraîche (optional)
  • 1 bunch chives, sliced into 1/4-inch pieces
  • Freshly ground black pepper, to taste
  • 1 lb burrata
  • 6 thick slices rustic bread
  • Extra-virgin olive oil, as needed
  • Balsamic Vinegar of Modena P.G.I., as needed
  • Flaky sea salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. For the balsamic onions: Heat the oil in a sauté pan over medium heat. Add the onions and garlic and sauté until translucent, about 8 minutes. Add the sugar, vinegar, and thyme, and cook over medium heat until the onions are soft and the pan is dry. Discard the thyme stems, and set the onions aside.
  2. For the mushrooms: Heat a large sauté pan over high heat. Add the mushrooms and salt. Wait until they have sputtered and jumped a bit, until they begin to release water and brown. Stir occasionally until they are well-browned.
  3. Add the reserved balsamic onions and stir to combine. Add the crème fraîche, if using, and season to taste with salt and pepper. Keep warm.
  4. Set the oven to broil. Brush both sides of the bread slices with olive oil, and toast under the broiler.
  5. To serve, distribute the mushrooms over the slices of bread and top each with a generous scoop of burrata. Drizzle with oil and vinegar, and garnish with basil, salt, and pepper. Serve right away.

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