As winter's true cold colours start to show, there’s no better time to lean into some of it’s most prized ingredients. Mushrooms are at their seasonal best, bringing rich, earthy flavour to the table, while the first truffles of the season are starting to make their much-anticipated appearance. This recipe celebrates both, pairing their deep, savoury notes with creamy Vannella Truffle Burrata for a dish that feels comforting, indulgent and perfectly suited to the cooler months ahead.

Serves 2 as an appetizer

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• 250g mushrooms 
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt or more to taste
• 1/8 teaspoon fresh ground black pepper
• 1 tablespoon butter
• 1 baguette, cut into 3/4-inch slices and toasted
• 1 tub of Truffle Burrata

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1. Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello, cut into 1/4-inch cubes.
2. Heat the olive oil in a large, wide skillet over medium heat.
3. Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.
4. Stir then cook for another 3 to 5 minutes or until mostly golden brown on all sides. Stir in the salt, pepper, and butter. Cook until fragrant and the butter absorbs into the mushrooms, about 2 minutes.
5. Pile the cooked mushrooms generously onto the crostini. Top with a truffle burrata on each slice.
6. To toast the baguette: Heat your oven to 180°C (Static). Arrange bread slices into one layer on a baking sheet. Drizzle with a small amount of olive oil, then bake in the oven until lightly toasted, for about 5 minutes.