Burrata & Oyster Mushrooms over Orzotto
with herbed cheese cubes & oregano
Oyster mushrooms are a great meat substitute! Tearing them, rather than chopping them, preserves their delicate, unique texture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Orzo
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
½ piece
Garlic
1 piece
Red onion
90 g
Pre-cut mushroom mix
100 g
Oyster mushrooms
25 g
Herbed cheese cubes
(Contains: Melk (inclusief lactose))
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
2.5 g
Fresh oregano
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ tablespoon
[Reduced salt] ketjap manis
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Melt half of the butter in a pot or saucepan over medium-high heat. Fry the onion with the garlic for 2 minutes.
- Add the orzo and fry for 1 more minute, then pour in the stock.
- Cover with the lid and boil for 10 - 12 minutes, stirring regularly. Add a splash of water if the orzo seems too dry.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Meanwhile, melt the rest of the butter in a frying pan over medium-high heat. Fry the pre-cut mushroom mix for 5 - 6 minutes.
- Finely chop the oregano in the meantime.
- Deglaze the mushrooms with the white wine vinegar, then transfer to the orzo when it's done.
- Add the herbed cheese cubes and half of the oregano. Mix well and allow the cheese to melt, then season to taste with salt and pepper.
- Meanwhile, tear the oyster mushrooms into thin pieces.
- Heat the sunflower oil in the same frying pan you used earlier over high heat. Fry the oyster mushrooms for 4 - 6 minutes.
- Turn off the heat, then stir in the ketjap. Season to taste with salt and pepper.
- Serve the mushroom orzotto on plates.
- Top with the oyster mushrooms and the burrata.
- Garnish with the rest of the oregano.
- Drizzle the burrate with extra virgin olive oil as preferred, then season to taste with salt and pepper.
