Name: Italian Oyster Bruschetta with Burrata
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4 (as starter)
Cuisine: Gourmet mushroom
Ingredients: 8 oz Italian Oyster mushrooms; 4 thick slices ciabatta or country bread; 3 Tbsp olive oil, plus more for toast; 2 cloves garlic (1 minced, 1 halved); 1/4 cup dry white wine; 1 ball (4-5 oz) burrata; 1 Tbsp fresh thyme leaves; 2 Tbsp fresh basil, torn; Zest of 1 lemon; Flaky sea salt; Cracked black pepper; Aged balsamic vinegar, to drizzle (optional)

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Italian Oyster Bruschetta with Burrata

Vegan

Lighter than blue or pink oysters. Softer texture, slightly grassy. Sautéed in white wine and garlic, piled on toasted bruschetta with torn burrata. The simplest summer plate.

10min Prep

12min Cook

22min Total

Serves 4 (as starter) Yield

Easy Difficulty

Ingredients

Vegan as written

Vegan as written — confirm your bread is dairy-free (most rustic loaves are).

MotorSpores test kitchen

Steps

Heat a grill pan or skillet over medium-high. Brush bread slices on both sides with olive oil.

Grill or pan-toast bread until charred and crisp on both sides. Rub one side with the halved garlic clove while warm.

Tear the Italian Oysters into small bite-size clusters.

Heat 2 Tbsp olive oil in a separate skillet over medium-high. Add the mushrooms in a single layer. Sear 3 minutes until edges crisp.

Add minced garlic, cook 30 seconds. Pour in white wine. Reduce until almost evaporated.

Off heat, season with kosher salt and thyme.

Pile the mushrooms onto the toasts.

Tear the burrata over the top, letting the creamy interior spill out.

Finish with torn basil, lemon zest, flaky salt, cracked pepper, and a drizzle of aged balsamic if you have it.

Italian Oyster Bruschetta with Burrata

Steps

Other ways to cook Italian Oyster

Italian Oyster + Sausage Ragù over Polenta

Grilled Italian Oysters with Lemon, Herbs & Aleppo