Recipes | Burrata with Spicy Marinated Button Mushrooms
Burrata with Spicy Marinated Button Mushrooms
On the lookout for a speedy but satisfying appetizer, look no further than this beauty. Featuring Ontario-grown button mushroom marinated in a spicy red wine vinegar concoction and piled high on a creamy ball of burrata, this recipe comes together in 10 minutes the night before. Once your guests arrive, all you have to do is plate this easy mushroom appetizer and serve alongside some baguette.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
For the Spicy Marinated Button Mushrooms
- 545g Ontario-Grown White Mushrooms
- 1/2 Cup Red Wine Vinegar
- 2 Cloves Garlic, Minced
- 2 Tsp. Brown Sugar
- 1 Tsp. Kosher Salt
- 1 Tsp. Yellow Mustard Seeds
- 1 Tsp. Crushed Red Pepper Flakes
- 1/2 Tsp. Fennel Seeds
- 1/4 Cup Olive Oil
- 2 Bay Leaves
- 2 Strips of Orange Peel
To Assemble
- 1 Ball Burrata
- 1 Batch Spicy Marinated Button Mushrooms
- 1/2 Cup Arugula
- 1 Baguette, For Serving
Instructions
Step 1
Wipe any excess dirt off of the mushrooms with a paper towel. Trim the ends and cut any large mushrooms in half. Set them aside.Step 2
Bring a small saucepan of water up to a boil. Add the mushrooms and reduce to a simmer. Cook for 3-4 minutes or until just tender. Drain the mushrooms and set them aside to cool.Step 3
In a small bowl, place the red wine vinegar, garlic, brown sugar, salt, mustard seeds, red pepper flakes, and fennel seeds. Whisk until the sugar dissolves. While whisking constantly, slowly stream in the olive oil.Step 4
Place the mushrooms in a resealable container. Add the orange rinds and the bay leaves. Pour the vinegar mixture over the mushrooms and seal. Give the container a quick shake and transfer to the fridge. Let sit overnight.Step 5
The next day, take the mushrooms out of the fridge 30 minutes before serving.Step 6
When ready to serve, place a ball of burrata on a platter. Spoon the mushrooms and some of their marinated liquid over the burrata. Transfer any leftover mushrooms to a bowl and set them aside.Step 7
Garnish the burrata with the arugula and serve immediately with a baguette and the remaining mushrooms on the side.
