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Burrata with Creamy Truffle Mushrooms

Burrata with Creamy Truffle Mushrooms

We had a stop in Dubai when we traveled to Africa. We dined at Prime 68. On the menu they had Burrata with Creamy Truffle mushrooms. It was one of the best thing I’ve ever eaten! I had to create a recipe for all of you to try!

Instead of using real truffles which are very pricy, I used truffle salt which you can get on Amazon HERE for a great price. I always have truffle salt in my pantry to make my recipe for The Best Steak Sauce recipe.

Burrata with Creamy Truffle Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter (or duck fat if dairy free)
  • 2 cups sliced mushrooms (mini Portobello or button)
  • 1 garlic clove, minced
  • 2 fresh thyme sprigs
  • ½ cups heavy cream (omit if dairy free, it is delicious without)
  • 3/4 teaspoon truffle salt (click HERE)
  • Fresh ground pepper
  • 4 balls of burrata cheese, room temperature
  • OPTIONAL: Drizzle with Truffle Oil
  • Splash of lemon juice (optional, if desired)
Instructions
  1. Heat a large skillet to medium high heat. Add the butter then add the mushrooms, garlic and thyme. Cook until the mushrooms are golden brown Season with truffle salt. Pour in the cream and lemon juice. Season pepper. Simmer for a few minutes until the sauce coats the back of a spoon.
  2. Divide the mushroom mixture into 4 bowls. Place a piece of burrata into each bowl on top of the mushrooms. Drizzle with truffle oil if desired.
  3. Store extras in an airtight container in the fridge for up to 3 days. To reheat, place the mushrooms onto a skillet and heat over medium heat for 3 minutes or until heated through. Top with burrata.
Notes
Nutrition:
413 calories, 41g fat, 9.7g protein, 4g carbs, 0g fiber
P:E ratio: 0.2

TESTIMONY OF THE DAY

“Hi Maria! I’ve lost over 100 pounds, almost 40 of those since January 1 this year, and this is the promised transformation post. 
It’s taken almost 4 years since I first started keto the day after thanksgiving 2018. I backslid a time or two, but in January when Stacy started The 30-Day Ketogenic Cleanse, I joined in.  It’s been “downhill” ever since!
Keto alone was great at first but eventually I started binging on cheese.  Maria Emmerich’s cleanse was the boot I needed to get back on track. I love to cook and the recipes are genius. Thank you so much, Maria Emmerich for your support and sharing your creativity. And thank you also to Craig Emmerich for explaining  the science and making it make sense.  There’s not many foods I can’t find a dupe for that’s satisfying to me. And the bonus is eating this good and losing weight!” Ann

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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