Category: Side Dishes -

Roasted Mushrooms with Burrata     

Ingredients:
16 oz mixed mushrooms such as shiitake, trumpet, oyster and button
3-4 shallots, thinly sliced
2 garlic cloves, finely minced
Zest of one large lemon, divided
½ tsp ground coriander
½ tsp chili flake
1 tsp salt
½ tsp black pepper
3 tbsp olive oil, plus more for finishing
8 oz burrata
½ cup panko
¼ cup flat leaf parsley, plus more for garnish
¼ cup chives, sliced, plus more for garnish
¼ cup dill fronds, plus more for garnish

Preparation:
Preheat oven to 425F.

Prepare the mushrooms. Cut larger mushrooms, such as trumpet, lengthwise, break up any large chunks of oyster mushroom into smaller pieces. Place on a parchment lined sheet pan, along with shallots, half of the lemon zest, garlic, coriander, chili flake, salt, and pepper. Drizzle with 2 tbsp olive oil and use hands to toss to combine. Place in oven and roast for 15-18 minutes until tender and shallots are browned.

In the meantime, make the panko. In a pan over medium high heat, add remaining 1 tbsp olive oil along with panko and sauté until golden brown— approximately 2-3 minutes. Remove from heat and add remaining lemon zest along with parsley, chives and dill. Toss to combine.

To serve, arrange warm mushrooms on a platter. Break burrata into large bite-size pieces and arrange. Drizzle with olive oil. Sprinkle with panko.

Date added: 2021-03-05
Number of visits: 2349