Yield 8 Servings, from Seattle Chef Ethan Stowell's menus with a mushroom variation.
1 lb Shiitake Mushrooms, stems discarded and caps quartered
1 lb Cremini mushrooms, quartered
2 Garlic Cloves, minced
1 1/2 t Rosemary, fresh chopped
1 t Lemon Zest, finely grated
1/2 C Extra Virgin Olive Oil, plus more for brushing
Fresh ground Salt and Pepper
16 slices of Peasant bread about 1/3" thick
1 lb Burrata Cheese, cut into 16 slices
In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 C Olive Oil and let stand for 1 hour
Light a grill, preheat a broiler pan or saute on the stove top. Spread mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat stirring occasionally, until browned, about 5-6 minutes. Top the toasts with the mushrooms, then top each with a slice of cheese and serve.
Pairs nicely with earthy, cranberry scented Sonoma Coast Pinot Noir 2009 Pali Riviera.