Burrata with Creamy Truffle Mushrooms
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
- 1/2 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:
- Splash of lemon juice optional, if desired
- Truffle Oil drizzle (find some HERE)
Instructions
- 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.
- 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.
- 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.
Nutrition
Calories: 413 | Fat: 41g | Protein: 9.7g | Carbohydrates: 4g | P:E Ratio: 0.2