Lemony Roasted Mushrooms with Burrata, Shallots and Herby Panko
A quick and satisfying side dish or light lunch— the roasting of the mushrooms brings out their meatiness, while the creaminess of the burrata is offset by the crunch of panko— and of course the herbs and lemon add freshness and acidity. This dish is perfect with roast chicken and farro or rice for a delicious cold-weather meal.
Serves 4
INGREDIENTS
16 oz mixed mushrooms such as shiitake, trumpet, oyster and button
3-4 shallots, thinly sliced
Zest of one large lemon, divided
2 garlic cloves, finely minced
½ tsp ground coriander
½ tsp chili flake
3 tbsp olive oil, plus more for finishing
1 tsp kosher salt
½ tsp black pepper
½ cup panko
¼ cup flat leaf parsley, plus more for garnish
¼ cup chives, sliced, plus more for garnish
¼ cup dill fronds, plus more for garnish
8 oz burrata
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F.
Prepare the mushrooms. Cut larger mushrooms, such as trumpet, lengthwise, break up any large chunks of oyster mushroom into smaller pieces. Place on a parchment lined sheet pan, along with shallots, half of the lemon zest, garlic, coriander and chili flake. Drizzle with 2 tbsp olive oil and season with salt and pepper and use hands to toss to combine. Place in oven and roast for 15-18 minutes until tender and shallots are browned.
In the meantime, make the panko. In a pan over medium high heat, add remaining 1 tbsp olive oil along with panko and sauté until golden brown—approximately 2-3 minutes. Remove from heat and add remaining lemon zest along with parsley, chives and dill. Toss to combine.
To serve, arrange warm mushrooms on a platter. Break burrata into large bite-size pieces and arrange. Drizzle with olive oil. Sprinkle with panko, then garnish with herbs and finish with flaky sea salt.