Burrata & Oyster Mushrooms over Orzotto

Name: Burrata & Oyster Mushrooms over Orzotto with herbed cheese cubes & oregano
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Orzo; 1 piece Garlic; 2 piece Red onion; 175 g Pre-cut mushroom mix; 200 g Oyster mushrooms; 50 g Herbed cheese cubes; 1 bulb(s) Burrata; 5 g Fresh oregano; 350 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; 1 tablespoon Sunflower oil; 1 tablespoon White wine vinegar; 1 tablespoon [Reduced salt] ketjap manis; to taste Extra virgin olive oil; to taste Salt and pepper

with herbed cheese cubes & oregano

View our plans

Oyster mushrooms are a great meat substitute! Tearing them, rather than chopping them, preserves their delicate, unique texture.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Orzo

½ piece

Garlic

1 piece

Red onion

90 g

Pre-cut mushroom mix

100 g

Oyster mushrooms

25 g

Herbed cheese cubes

½ bulb(s)

Burrata

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

Energy (kJ)2818 kJ

Calories674 kcal

Fat30.8 g

Saturated Fat16.9 g

Carbohydrate67.2 g

Sugar12.1 g

Dietary Fiber14.7 g

Protein28.9 g

Salt1.6 g

Potassium122.5 mg

Calcium21 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

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.

In the meantime, tear the oyster mushrooms into thinner pieces.
Heat the sunflower oil in the same frying pan 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.