Roast Mushrooms with Burrata and Baked Toast Soldiers

Roast Mushrooms with Burrata and Baked Toast Soldiers

Roast Mushrooms -a breakfast of champions. These mushrooms are perfect for the morning meal, for brunch, as a first course later in the day or as a BBQ in the evening. Spiced oil is spooned into large mushrooms which are then roasted before some creamy burrata is placed on the warm mushrooms. I know that you will love this dish, especially if you like egg-free breakfasts.

The idea for this dish comes from Ottolenghi’s Simple. He tosses sliced mushrooms in the oil before roasting them but I have a love of whole roasted mushrooms. The oil mix he uses is pure genius!  As always, I never feel constrained by Ottolenghi’s recipes and will adapt them to what is in our kitchen, pantry and garden. As we do not eat eggs, I make our usual stunning substitution – burrata. Its outer layer has the texture of cooked eggwhite and the inside is soft and creamy.  If you want to check his original recipes, see his books and his Guardian column.

By the way, these mushrooms are great in burgers – pair them with halloumi, grilled zucchini, cos lettuce and onions caramelised with a touch of brown sugar. Add slices of tomato and pickled beetroot if you wish.

Similar recipes include Mushrooms with Barley and Preserved Lemon, Pan Fried Mushrooms in Butter, Roasted Mushrooms with Butternut and Spinach, Mushrooms and Black Rice, and Mushrooms in Terracotta.

Browse all of our Mushroom dishes and recipes using Burrata. Ottolenghi recipes are here – just those from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.

Roast Mushrooms with Burrata and Baked Toast Soldiers

Roast Mushrooms with Burrata and Baked Toast Soldiers

ingredients for four
4 – 6 large mushrooms, stalk removed
6 Tblspn olive oil
2 garlic cloves, peeled and crushed
0.5 tspn ground cinnamon
sea salt and black pepper
5g basil leaves, roughly shredded, or use any other chopped soft herb
0.25 tspn chilli flakes, or use to you own heat preference
4 * 2cm-thick slices brioche, grain bread, rye bread or other, good quality bread
2 burrata balls
100g sour cream or Greek yoghurt

method
Heat the oven or covered BBQ to 220C.

In a bowl, mix the oil, garlic, cinnamon, half tspn salt, a good grind of pepper and the chilli flakes. Place the mushrooms, face up, on a lined baking tray and spoon about a Tblspn of the oil into each mushroom, rubbing it around to cover the whole inside of the mushroom.

If using a BBQ to cook the mushrooms, they can be placed on a grill pan lined with foil, or in a foil cooking pan.

Roast the mushrooms for 20 – 30 minutes until cooked. Start checking at about the 15 minute mark as it will depend on the mushrooms and the heat source. Remove them from the oven when cooked, toss most of the herbs over the mushrooms and keep warm. Be careful not to tip out any of the oil remaining in the mushrooms.

While the mushrooms are roasting, brush the remaining flavoured oil over one side of each bread slice, then lay the bread oiled side up on an oven tray lined with baking paper (or next to the mushrooms if room allows). In a BBQ, they can be placed on a grill pan or in a foil cooking pan. Roast for 6 – 10 minutes, until golden brown and crisp, then remove and keep warm.

Put a warm bread slice on each of four plates and top each one with a mushroom. Cut each burrata into halves or quarters, depending on its size, then lay a piece on top of the mushrooms. Sprinkle with a pinch of salt, a grind of pepper, and the remaining herbs. Serve warm with a small dollop of soured cream or thick yoghurt.

recipe notes and alternatives
Cut the bread slices into soldiers before baking, and serve alongside the mushrooms.

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