Mushroom & Stracciatella Toasts

By ltrodrigu

Ingredients

• 7 tablespoons olive oil, plus more for drizzling
• 4 thick slices ciabatta orcountry-style white bread
• Salt
• 4 cups sliced chanterelles, shiitakes or other mushrooms
• 4 tablespoons butter
• Leaves from 2 heads radicchio, separated and roughly torn
• 1/2 lemon
• 1 1/2 cups stracciatella di bufala or burrata cheese, at room temperature
• 1 tablespoon chopped fresh mint

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Heat 3 tablespoons olive oil in a heavy, large skillet over medium-high heat. Once hot, toast bread, working in batches if necessary, until golden brown, about 2 minutes per side. Remove toasts from pan, season with salt and set aside.

Swirl 2 more tablespoons olive oil into skillet. Once oil is smoking, add half of mushrooms, shaking them into a single, well-spaced layer. (Do not crowd skillet.) Sear mushrooms on one side, undisturbed, until well browned, 4 minutes. Add 2 tablespoons butter to skillet. Flip mushrooms, season with salt and cook until browned and tender, 2 minutes more. Transfer to a plate. Repeat with remaining mushrooms.

In a medium bowl, toss radicchio with a squeeze of lemon juice and a sprinkle of salt.

To serve, smear toasts with cheese, then drizzle with olive oil and sprinkle with salt. Spoon warm mushrooms over toast and garnish with mint. Serve with radicchio salad.