Garlic Mushroom with Pesto and Burrata

image_pdfDownload recipeimage_printPrint recipe

This lunch recipe is quick to make but does not compromise on flavour!

450g chestnut mushrooms, finely chopped
sunflower/olive/vegetable oil
3 tbsp salted butter
3 garlic cloves, finely chopped
pinch of salt
sourdough loaf
1 burrata
chilli oil (optional)

– Add 3 tbsp of oil and the salted butter to a hot pan. Add the garlic and let it sizzle.

– Add the mushrooms, and a pinch of salt, and cook on high heat for 8 minutes or until golden.

– Whilst the mushrooms are cooking, slice your bread and spread some butter on both sides.

– Remove the mushrooms from the pan, place them in a bowl, and set aside.

– Add the bread slices to the pan and cook until both sides are crispy and golden.

– Once the bread is cooked, place them on a plate and spread some pesto on one side.

– Distribute the mushrooms evenly between the slices. Break the burrata into pieces and distribute on top of the mushrooms.

– Garnish with another pinch of salt and chilli oil.

Time to tuck in!