Mazzetti Classic Balsamic Glaze 215ml

Balsamic Mushrooms & Burrata on Sourdough Bread

1tbsp Mazzetti Balsamic Classsic Glaze
1tbsp Olive Oil
300g fresh seasonal mushrooms such as portobello or oyster shiitake (slice if large mushrooms)
1 garlic clove finely chopped
2 slices sourdough bread
150g burrata
2 tbsp fresh flat leaf parsley roughly chopped

Step 1
Heat the oil in a heavy based, non-stick frying pan and add the mushrooms. Fry over a medium heat for 1-2 minutes, until beginning to turn golden. Season with salt and pepper and add the garlic. Fry for a further 2-3 minutes, until the mushrooms are cooked through.

Step 2
Toast the sourdough until golden.

Step 3
Spoon the mushrooms on top of the toast. Roughly tear the Burrata and arrange on top of the mushrooms then drizzle generously with Chef's Reduction/Glaze. Sprinkle with the parsley. Serve immediately.

Plastic Bottle

Storage:
Store in a cool dry place, out of direct sunlight.

Mazzetti

In June 2023 , Acetum became the first ever Balsamic Vinegar producer to gain B Corp certification.
While there are 6,500 B Corp certified companies globally, there are currently only 220 in Italy.
“At Acetum, our people work every day treasuring our Italian tradition and respecting our role in the local community but always with an eye to the future.
We pride ourselves on making our vinegars in an increasingly sustainable way to bring unmistakable drops of flavour from Modena to the world”

Produced and bottled by:
A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.

A.M. S.p.a.,
Via Pertini 440,
41032 Cavezzo (MO),
Italy.