As you may already know, I’m a HUGE burrata fan (which my archives can attest to!) and I eat it as often as possible during summer when there are plenty of tomatoes around because it pairs so well with the creamy pillowy cheese. But tomato season is sadly over and as a result there has definitely been less burrata in my life because I just haven’t found that perfect autumnal pairing for it. Until now.
And it’s all thanks to Instagram and this post from Tuvessonskan! The slightly garlicky girolles and the nuttiness of the brown butter works so well with the creaminess of the burrata while the dill and lemon adds freshness. Do not forget the lemon; it balances the butter perfectly!
Burrata with girolles, dill and browned butter, serves 2
1 small burrata
1 baguette (or crostini)
150 g fresh girolles
1 tbsp butter + 1 tbsp oil for frying
1 small garlic clove, finely chopped
50 g salted butter
plenty of fresh dill
salt and peppar
Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside.
Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat.
Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.