Burrata, Cabbage and Shrooms

Burrata is a universal crowd-pleaser. Step into any Italian, mod-euro restaurant and it’ll be on every table. Usually it’s served as a starter, but honestly if you’re making it at home, you may as well make a whole meal out of it…

This dish is either meant to be served as a side, for a bunch of people, or you can eat if yourself - it’s like a balanced? cheese platter...

Serves: 1-4

Prep/Cook Time: 10-15 minutes

Ingredients

1 Burrata

1 Punnet Woodland Mushrooms (mixed mushrooms)

2 Sprigs of Rosemary

1 Garlic Clove, peeled and gently bashed

65g Savoy Cabbage, remove the thick stems and rip into bite-sized chunks

30g Cold Unsalted Butter

2 Tsp Wholegrain Mustard

Olive oil, Salt, Black Pepper

Method:

1. Bring the burrata up to room-temperature.

2. Place a frying pan over medium-high heat with a drizzle of oil. Once hot, add the mushrooms, garlic, and rosemary. Cook until golden brown, stirring occasionally. Once browned, season with salt and stir the cabbage through. Turn the heat up to high and cook until the cabbage starts to brown in places, 2-3 minutes.

3. Turn the heat down to medium, add the butter and mustard into the veg and stir until melted and emulsified. Taste and season with salt and pepper.

4. Spoon onto a serving plate, top with the burrata and a drizzle of olive oil. Finish with freshly cracked black pepper.