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Creamy Burrata and Pickled Mushroom Salad
Feel free to prepare this salad with other pickled vegetables as well, and to enjoy the mushrooms as an antipasto, on a sandwich or as you would gherkins or pickled onions. Note that the pickled mushrooms must be prepared at least several hours in advance. Burrata can be purchased at Whole Foods.
Serves 4
INGREDIENTS
Mushrooms:
Salt and pepper to taste
Salad:
Salt and pepper to taste
DIRECTIONS
Serves 4
INGREDIENTS
Mushrooms:
½ | cup plus 1 tablespoon water |
1 | shallot, sliced |
2 | tablespoons white wine vinegar |
¼ | cup plus 1 tablespoon honey |
1 | sprig fresh thyme |
1 | small piece bay leaf |
1 | sprig rosemary |
5 | ounces mixed wild mushrooms, washed, dried, stemmed and sliced thickly |
Salad:
3½ | ounces arugula leaves |
1 | tablespoon red wine vinegar |
¼ | cup extra virgin olive oil |
4 | ounces Italian burrata cheese |
DIRECTIONS
- To prepare the mushrooms, place the first seven ingredients plus salt and pepper in a small to medium saucepan, and heat to melt the honey. Remove the pan from the heat and allow the liquid to cool to room temperature. Add the mushrooms and pour into a sterilized Mason jar or airtight container. Refrigerate for at least several hours (though the mushrooms, will keep in the fridge for up to one month).
- Remove the mushrooms draining them. Place in a mixing bowl with the arugula. Add vinegar, half of the olive oil, salt and pepper. Toss lightly and transfer to four plates. Tear the burrata into pieces and divide among the salads, drizzling with oil.