RÍAS BAIXAS x 12 CHEFS Recipes

MARINATED MUSHROOM TOAST WITH BURRATA BY CHEF MARJORIE

MEEK-BRADLEY

INGREDIENTS

1/2 loaf fresh bread, seeded wheat or sourdough

1 bunch yellow beets, destemmed and cleaned

8 oz. raw mixed mushrooms (such as cremini), halved

2 TB extra virgin olive oil

½ tsp salt

1 TB Ponzu sauce

1 tsp rice wine vinegar

1 TB white miso paste

8 oz. burrata fresh mozzarella

1/2 C radish sprouts (or sprouted greens)

Celery leaves and shaved celery (optional garnish)

1. Sauté mushrooms in extra virgin olive oil over medium heat until softened and season with salt. Place in a mixing bowl and while hot add miso, ponzu and rice wine vinegar. Set aside.

2. Wrap beets in foil with 1 tablespoon of water, and dash of salt and pepper. Cook at 400 degrees for 45-60 minutes, until tender.

3. Remove from oven, and allow to cool before peeling and slicing into wedges. Mix with mushrooms and let marinate in the fridge for at least 2 hours.

4. Toast bread until golden brown and divide the burrata between the bread slices. Top with the sprouts, marinated mushrooms and beet. Garnish with celery leaves and shaved celery if desired.