*This Mushroom & Burrata Salad is the dish of dreams! The sumptuous, creamy cheese and buttery sautéed mushrooms pair perfectly with fresh, peppery arugula.*
Umm, so, burrata. Basically the best food in the world – amiright? Can we agree on that right now? Seriously, if you don’t like burrata, you can leave now…. Just kidding (but only sort of).
I will pretty much order burrata whenever I see it on a menu. I simply can’t help myself. There’s no way around it. Whether it’s the focal point of an appetizer cheese plate or the finishing touch over a bowl of hot pasta, that burrata will find its way to my table.
By now, I’d say that I’ve become a bit of a burrata connoisseur. While it’s pretty difficult to mess this amazingness up (let’s be real – it’ll basically always be delicious), some presentations of the formidable cheese stand out to me as seriously unforgettable. For instance: a small pizzeria in a little town in Northern Italy. I was served a simple pizza – maybe twelve inches across – with the thinnest crust, a quick swipe of fresh tomato sauce, and the largest ball of burrata I’ve ever seen, plopped right there in the middle. As I sliced into the cheese, it melted over top of the pizza, for the richest and most delicious of all gustatory experiences.
This mushroom and burrata salad was inspired by another, more recent, experience with my favorite cheese. This time, at a small Italian joint on the Lower East Side. I start with fresh, crisp arugula, dressed in a simple mustard and lemon vinaigrette. The sharp greens and tangy dressing are light and refreshing – the perfect base for our beyond-rich toppings. First, fresh mushrooms, lightly sautéed in butter and herbs. And second, a single, quivering ball of creamy burrata. The sumptuous cheese pairs perfectly with the savory, buttery mushrooms. This salad is so delicious, you might not want to share!
Mushroom & Burrata Salad
This Mushroom & Burrata Salad is the dish of dreams! The sumptuous, creamy cheese and buttery sautéed mushrooms pair perfectly with fresh, peppery arugula.
- 2 tablespoons butter
- 12 ounces sliced cremini mushrooms
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dijon mustard
- juice of 1 lemon
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 6 ounces arugula
- 6 ounces burrata cheese