Gary Farrell Wild Mushroom and Burrata Bruschetta

You can never go wrong with savory bites for your next dinner party! These creamy mushroom toasts pair excellently with both our Chardonnay and Pinot Noir. Enjoy!

Servings: 8

Cook Time: 8-10 minutes

Pair With: 2014 Gap’s Crown Vineyard Pinot Noir

Cuisine: Italian

Source: Gary Farrell vineyards & Winery, Food & Wine, July 2011


1 pound shiitake mushrooms, stems discarded and caps quartered
1 pound cremini mushrooms, quartered
2 garlic cloves, minces
1 ½ teaspoons chopped rosemary
1 teaspoon finely grated lemon zest
½ cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
16 slices of peasant bread (from a long loaf), about 1/3 inch thick
1 pound burrata cheese, cut into 16 slices or 1/2 cup shaved parmesan-romano cheese


In a large bowl, toss the mushrooms with garlic, rosemary, lemon zest and the ½ cup of olive oil and let stand for 1 hour. Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute. Top the toasts with the mushrooms. Top each with a slice of burrata or shaved parmesan-romano cheese flakes and serve.

Recipe Courtesy Of

Gary Farrell Winery

Guests enjoy nature’s sounds and sights as they sip Gary Farrell wines produced from iconic vineyards.