BURRATA WITH BARLEY, GLAZED MUSHROOMS, PANCHETTA, DILL, MINT & CHILLI OIL

Ingredients

4 x 90g Burrata

600g mixed mushrooms, like portobello, pearl or king oyster diced

40g Pancetta, diced 

120ml white wine

Fresh Dill leaves

Fresh Mint leaves

Olive oil

Salt and pepper to season

For the Barley

250g barley

800g vegetable stock or water

Salt to season

For the herb butter

80gr of soft butter or room temperature butter

35gr herbs (thyme, sage, mint, roughly chop)

Method

To make the herb butter. Place butter and all herbs into a bowl and mix until well incorporated.  

To cook the barley, in a large saucepan bring the stock/water to the boil. Add the barley, stir and simmer for 25-30 minutes until the water has absorbed and the barley is tender. Add the herb butter to the barley, season with salt to taste and stir well. Cover with a lid and set aside.

In a large pan add a drizzle of olive oil, and cook the mushrooms, until they are golden, about 3 minutes. Add in the diced pancetta and cook for a further 4 minutes, until the pancetta turns slightly crispy. Increase the heat to high and deglaze with the white wine and cook for a further minute. Reduce the heat, season with salt to taste, stir well and set aside.

To assemble, in a bowl add the herbed barley and place the burrata in the middle. Season well with salt and pepper and place the mushrooms around the burrata. Garnish with the mint and the dill and drizzle with olive oil.