Burrata with mushrooms
Serves 4
Ingredients
2-3 handfuls of mixed mushrooms, preferably porcini or chanterelles 2 cloves of garlic Sage leaves White wine 100ml high-quality truffle juice, or a fresh truffle for grating 1 tbsp of "Whipped butter" (see pg. 40) Salt and pepper 480g/4 pieces of burrata (We use a local one made from cow's milk.) Thyme leaves
Method
1. Clean the mushrooms with a brush. Cut them into chunks or wedges (as you prefer). 2. Heat a frying pan to medium-high heat and fry the mushrooms in a dash of olive oil for 1 minute. Add crushed garlic and a few sage leaves. 3. Add a dash of white wine to the pan and cook it down on medium heat until it is reduced to a third. If you’re using truffle juice, add it and let the juice simmer for 1–2 minutes on medium heat. 4. Add the whipped butter and mix it into the sauce so it thickens a bit. Add salt and black pepper to taste. 5. Plate the burrata and spoon the mushrooms on top. If you’re not using truffle juice, grate some fresh truffle over the mushrooms. Garnish with a few fresh thyme leaves. Serve straight away.
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