Mushroom and zucchini cocktail with burrataJun 16, 2015
Cocktail di funghi e zucchine con burrata
As with all recipes where I use burrata as an ingredient, the inspiration comes from That’s Amore Cheese’s brilliant produce, however the huge choice of mushrooms available at markets this time of year iprompted this creation. All I want to do at this time of year is cook with mushrooms, so I find ways to creatively combine them with other ingredients in recipes I hope will inspire my readers. My cooking is all about being imaginative and creative and this is what this dish is about, you will love it. The flavours of the mushroom soup are so complex that it can also be served on its own perhaps with some truffle flavoured olive oil, something which is also very seasonal at this time of year.
Ingredients for 4 people as an entrée
500 gr of zucchini, the smallest and greenest you can get
2 garlic cloves crushed with skin on
A handful of parsley
2 tbs of extra virgin olive oil
Salt & pepper to taste
50 gr of pine nuts
6 dried porcini pieces, reconstituted in 500 ml of hot water, water reserved and mushroom chopped in small pieces
500 gr of mixed wild and/or cultivated mushrooms, chopped in small pieces
50 gr of butter
3 garlic cloves
1 leek, white part only, finely chopped
2 slices of Italian prosciutto finely sliced
2 tbs of dry Marsala
300 ml of chicken stock
Cut the zucchini length wise and remove all the green part. Slice the green part of the zucchini in small cubes. Reserve the white part for another use.
Sauté the zucchini in a frypan with the olive oil and the crushed garlic cloves, stir and sauté for about 5 to 10 minutes, until the zucchini start to soften. Add the chopped parsley, salt and pepper. Transfer the zucchini to a bowl suited for a stick blender and when cool whiz them to a thick (not smooth) cream consistency. Keep warm.
Toast the pine nuts in a frypan until lightly golden, reserve.
Reconstitute the porcini in hot boiling water for about 20 minutes. Drain the mushrooms and chop them in small pieces, sieve and reserve the mushroom water.
Melt the butter in a saucepan over low heat. Add the garlic and leek and sauté for 5 minutes, stirring every now and then, cook until very soft and just beginning to caramelise. Add the reconstituted porcini, the prosciutto, the Marsala and the fresh mushrooms, stir and sauté stirring occasionally for about 10-15 minutes, until the mushrooms are very soft.
Add the reserved mushroom stock, the chicken stock and bring to the boil, reduce the heat and cook for 15 minutes. Remove from the heat and allow to cool. Remove and reserve one to two cups of liquid before blending the soup with a stick blender, add some of the stock back until you achieve a thick cream consistency. Gently reheat the soup adding the reserved stock if the soup is too thick.
Season to taste.
Chop the burrata into very small pieces.
Use cocktail glasses to serve.
Spoon one ladleful of mushroom soup into the bottom of each glass, top with a sprinkle of pine nuts, one tbs of the chopped burrata and one tbs of zucchini cream.
This recipe was developed by La Cucina di Sandra for That’s Amore Cheese and is part of their recipe of the month collection. It is their June 2015 recipe. The burrata made by That’s Amore Cheese is available in most good delicatessens and markets in Melbourne and is always available at La Latteria in Carlton.