Burrata With Snap Peas and Shiitakes Recipe

Name: Burrata With Snap Peas and Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 lemon (Meyer if possible); Vegetable oil for pan-frying; 5 fresh shiitake mushroom caps, sliced about 1/8-inch thick; Kosher salt; Leaves of frisee, radicchio or other salad greens; 1 ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella); 1/2 cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture); Maldon salt or other flaky finishing salt; 2 teaspoons toasted pine nuts

Servings: persons

1
Put the olive oil in a small bowl.
2
Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured.
3
If possible, do this an hour before serving.
4
Youll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days.
5
Juice the lemon and reserve the juice separately.
6
Line a plate with paper towels.
7
Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom.
8
When the oil is shimmering, add the mushrooms in a single layer.
9
Sprinkle with a pinch of kosher salt.
10
Cook until deep golden brown on one side, then flip and cook the other side.
11
Transfer with a slotted spatula to paper towels and allow to cool.
12
Strain the lemon zest from the olive oil.
13
Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top.
14
In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt.
15
Pour the contents of the bowl over the burrata.
16
Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt.
17
Serve right away, before the mushrooms lose their crunch.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 lemon (Meyer if possible), Vegetable oil for pan-frying, 5 fresh shiitake mushroom caps, sliced about 1/8-inch thick, and more.

Yes, Burrata With Snap Peas and Shiitakes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burrata With Snap Peas and Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions