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Torn chunks of sourdough seared until deeply browned, piled with warm wild mushrooms and dressed with aged balsamic, on a white plate with greens.

Warm Balsamic Marinated Mushrooms

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Warm, savory mushrooms infused with aged balsamic, served over grilled sourdough.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Californian, Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms
  • 1 lb mixed wild mushrooms
  • 2 cloves garlic thinly sliced
  • 1 shallot thinly sliced
  • 3 tablespoon Bona Furtuna Everyday Extra Virgin Olive Oil
  • kosher salt to taste
  • black pepper to taste
  • 1 pinch red pepper flakes
  • 1 teaspoon lemon juice
Sourdough
  • 4 thick slices sourdough bread hand torn into large chunks
  • olive oil for tossing
Balsamic Dressing
  • 2 teaspoon Bona Furtuna Biancollila Extra Virgin Olive Oil
  • 2 tablespoon Bona Furtuna 12 Year Aged Balsamic Vinegar
To Finish
  • 1 tablespoon fresh parsley optional
  • flaky salt to finish

Equipment

  • Grill pan or outdoor grill
  • Mixing bowl
  • Cutting board
  • Chefs knife
  • cast iron or sauté pan
  • Tongs

Method
 

Sear the Mushrooms
  1. Heat Bona Furtuna Everyday Extra Virgin Olive Oil in a large pan over medium-high heat. Once hot, lower to medium.
  2. Tear the sourdough into large chunks and toss with olive oil.
  3. Add the mushrooms and torn sourdough in a single layer and sear undisturbed for 3 to 4 minutes. Do not crowd the pan; cook in batches if they do not all fit with space between them.
  4. Season with kosher salt, then flip and sear all sides until golden brown.
  5. Add the shallot and red pepper flakes and cook 1 to 2 minutes until softened. Add the garlic and cook 30 to 60 seconds until fragrant.
  6. Remove the bread and mushrooms to a paper towel–lined plate. Season lightly again with salt and black pepper.
Make the Dressing
  1. In a bowl, combine the mushrooms, Bona Furtuna 12 Year Aged Balsamic Vinegar, and Biancollila Extra Virgin Olive Oil. Toss gently and let marinate for 5 minutes.
  2. Chop the parsley and stir it through just before serving. Added now rather than into the warm dressing, it stays green and you get it in the smell as much as the taste.
To Plate
  1. Pile the warm mushrooms and the seared sourdough onto the plate. Drizzle over any dressing left in the bowl.
  2. Finish with Biancollila Extra Virgin Olive Oil, 12 Year Aged Balsamic Vinegar, the lemon juice, and flaky salt.

Notes

Storage: mushrooms are best served warm the day they're made. If needed, refrigerate for up to 2 days and reheat gently in a skillet; toast fresh bread to serve.

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