Makes 6 servings
- 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
- 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
- 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.
- 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.
- 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.
- Set the oven to broil. Brush both sides of the bread slices with olive oil, and toast under the broiler.
- 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.