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.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Garlic
1 piece
Red onion
90 g
Pre-cut mushroom mix
100 g
Oyster mushrooms
25 g
Herbed cheese cubes
(Contains Milk)
½ bulb(s)
Burrata
(Contains Milk)
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.