Burrata with Barley, Glazez Mushrooms, Panchetta, Dill Mint & Chili Oil
This Burrata with Barley, Glazed Mushrooms, Pancetta, Dill, Mint & Chilli Oil is a flavourful medley that’s sure to impress. Creamy burrata pairs beautifully with hearty barley, savoury pancetta, and glazed mushrooms, all enhanced by fresh herbs and a spicy kick of chilli oil. It’s an elegant, rustic dish perfect for gatherings or a special treat!
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)
Instructions
Step 1
To make the herb butter. Place butter and all herbs into a bowl and mix until well incorporated.
Step 2
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.
Step 3
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.
Step 4
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.
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