Grill the portabella mushrooms

• Fry the portabella mushroom cups on the grill or in a pan on both sides.
• Season with salt and pepper to taste.

Slice the mushrooms

• After frying, cut the mushrooms into slices.

Toast the bread

• Fry the country bread slices in a pan with a little olive oil until slightly golden.

Fry the leek

• Deep fry the leek strips until golden brown.
• Drain on paper towel.

Assemble the toast

• Put the mixed greens on the toast, then the burrata.
• Add the mushroom slices and sprinkle with balsamic glaze.
• Top with the fried leek and decorate with redcurrants.
• Drizzle with truffle oil and serve.