Burrata With Snap Peas And Shiitakes Recipes
BURRATA WITH SNAP PEAS AND SHIITAKES
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 20m
Yield 2 servings as an appetizer
Number Of Ingredients 10
Steps:
- Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You'll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
- Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
- Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. 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. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 497 milligrams, Sugar 4 grams, TransFat 0 grams
SNAP PEA SALAD WITH BURRATA
Provided by April Bloomfield
Categories Salad Cheese Easter Quick & Easy Mother's Day Lunch Mint Basil Arugula Spring Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
- Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.
SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
- Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 148 g, Fat 4 g, Fiber 4 g, Protein 4 g
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