Don't be shocked... two recipe posts in one week. This appetizer (side dish, meal...) is my new favorite thing. It would go great with a big Italian dinner, or holiday beef tenderloin, or a fresh grilled dinner, or a heavy appetizer party, or with a salad would be dinner all by itself (for me, anyway). I served it as a side item to our ultra healthy dinner of Lemon Roasted Salmon and Vegetables. Mike and Emma are not mushroom fans (no matter how tempting I make them look piled on fresh burrata) so we left half with and half without - also a great way to serve at a party if you have any non-mushroom (crazy) guests.
This recipe was inspired by the cookbook Sheet Pan Suppers. I tried her method of roasting the mushrooms in the oven, but didn't love how they seemed to be dry and a little crispy. They were great finger food, though - I gobbled them up while I made a batch of sauteed mushrooms instead.
Thyme Mushrooms & Burrata
on Garlic Crostini
1 baguette, sliced in 1/2" slices
1 clove of garlic
2 tablespoons of butter
1 pint of mushrooms
sea salt & cracked pepper
burrata (ricotta or fresh mozzarella)
Preheat oven to 350 degrees. Place sliced bread of sheet pan. Drizzle with olive oil.
In a saute pan, saute mushrooms in butter for 5-8 minutes until brown and soft. Add fresh thyme leafs (removed from stems) in and cook for 1 more minute.
Just before you are ready to serve, toast bread in oven for 5-7 minutes until golden on top. Remove from oven and immediately top with burrata slices (or spoonfuls if runny). Top with piles of warm mushrooms and serve.
She also suggests trying butternut squash or broccoli toppers, as well. Maybe... but I'll stick with mushrooms for now until I burn myself out.
This was how I tried the sheet pan roasting, but as I said, I opted to saute the old fashioned way. I will make roasted mushrooms for little nibbles, though.
I added al little bit of fresh thyme garnish to give it some green.
See those baby hands? She's helping me stuff small fresh mozzarella balls into meatballs. That's coming up next week : )