{"id":49843,"date":"2023-05-08T09:59:00","date_gmt":"2023-05-08T13:59:00","guid":{"rendered":"https:\/\/www.stromspa.com\/magazine\/uncategorized\/burrata-et-poelee-de-champignons\/"},"modified":"2023-05-08T10:07:18","modified_gmt":"2023-05-08T14:07:18","slug":"burrata-and-mushroom-stir-fry","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/burrata-and-mushroom-stir-fry\/","title":{"rendered":"Burrata and Mushroom Stir Fry"},"content":{"rendered":"

Eggplant caviar with black garlic Sourdough bread<\/h2>\n

The most beautiful moments of exchange, sharing, and connection often take place around the table. Gathered around a meal, an aperitif, or even just a drink, the discussions are imbued with authenticity and emotion. With this in mind, we offer you, to start, a dish to be shared, where burrata, mushrooms, and egg-plant take centre stage. To drink, a clarified rum punch inspired by a historical cocktail technique: the clarified milk punch. Two recipes for a delicious and surprising aperitif on the terrace!<\/p>\n

Servings<\/strong><\/p>\n

2 to 4 (a dish to share)<\/p>\n

Preparation time<\/strong><\/p>\n

45 to 60 minutes<\/p>\n

Cooking<\/strong> time<\/strong><\/p>\n

45 minutes<\/p>\n

\"\"<\/h3>\n

Mushroom stir fry<\/h3>\n

Ingr\u00e9edients<\/strong><\/span><\/p>\n

    \n
  • \n

    9 tbsp. sunflower or olive oil 3 tbsp. unsalted butter<\/p>\n<\/li>\n

  • \n

    3 cups (120 g) wild mushroom blend* 1 French shallot, finely minced<\/p>\n<\/li>\n

  • \n

    4 tbsp. black garlic vinegar from Vinaigrerie du Capitaine, or any other quality wine vinegar<\/p>\n<\/li>\n

  • \n

    1 tsp. garlic flower<\/p>\n<\/li>\n

  • \n

    \u00bc cup chopped garden herbs (chives, tarragon, parsley, thyme)<\/p>\n<\/li>\n

  • \n

    Salt and pepper<\/p>\n<\/li>\n<\/ul>\n

    Preparation<\/strong><\/span><\/p>\n

      \n
    1. In a large frying pan, heat about 2 \u00bd tablespoons of sunflower oil and 1 tablespoon of unsalted butter.<\/li>\n
    2. Once the butter is foaming and hazelnut-brown in colour, add 1 cup of the mushroom blend. Lightly salt.<\/li>\n
    3. Brown the mushrooms by stirring them a few times.<\/li>\n
    4. Once browned, add a third of the minced shallot and continue cooking for 1 minute. Set aside.<\/li>\n
    5. Repeat these steps three times.<\/li>\n
    6. During the third and final stir fry, add all the previously saut\u00e9ed mushrooms, then deglaze with the vinegar.<\/li>\n
    7. Add the rest of the oil (1 \u00bd tablespoons), the garlic flower, and the garden herbs.<\/li>\n
    8. Season the mixture to taste. Keep warm.<\/li>\n<\/ol>\n

      *For this recipe, we used mushrooms grown at a local mushroom farm: oyster, honey-coloured armillaria, lion\u2019s mane, and maitake. In season, we recommend adding wild mushrooms such as chanterelle or morel to the mixture.<\/span><\/p>\n

      Eggplant caviar with black garlic<\/h3>\n

      Ingredients<\/strong><\/span><\/p>\n

        \n
      • \n

        2 eggplants<\/p>\n<\/li>\n

      • \n

        \u00bc cup sunflower or olive oil 1 tsp. honey<\/p>\n<\/li>\n

      • \n

        1 tbsp. cider vinegar<\/p>\n<\/li>\n

      • \n

        4 cloves of black garlic, peeled, or two cloves of garlic, finely minced Salt and pepper<\/p>\n<\/li>\n<\/ul>\n

        Preparation<\/strong><\/span><\/p>\n

          \n
        1. Preheat the oven to 425\u00b0F (220\u00b0C). Cut the eggplants in half lengthwise, then make an incision in the flesh and cut it into squares using a knife.<\/li>\n
        2. In a large frying pan, drizzle the sunflower oil and sear the eggplants flesh side down over high heat.<\/li>\n
        3. Transfer the eggplants flesh side down to a baking sheet lined with parchment paper. Bake for approximately 20 minutes until the eggplant flesh is fully cooked.<\/li>\n
        4. Let cool for 15 minutes, then remove the peels from the eggplants to recover only the flesh.<\/li>\n
        5. In a blender, mix the eggplant flesh with the honey, vinegar, and garlic at high speed until smooth. Season to taste.<\/li>\n<\/ol>\n

          \"\"<\/p>\n

          Assembly<\/strong><\/span><\/p>\n

            \n
          • 1x 200 g slab of burrata<\/li>\n
          • Eggplant caviar with black garlic, to taste Mushroom stir fry, to taste<\/li>\n
          • 1 pinch fleur de sel Freshly ground pepper<\/li>\n
          • 3 large slices of sourdough bread, cut into halves<\/li>\n
          • Butter, to taste<\/li>\n<\/ul>\n

            Preparation<\/strong><\/span><\/p>\n

              \n
            1. Take the burrata out of the refrigerator and let stand at room temperature for 20 minutes.<\/li>\n
            2. On a large plate, arrange the eggplant caviar in a fine layer, then place the burrata in the centre. Place the stir-fried mushrooms all around.<\/li>\n
            3. Season the burrata with a pinch of fleur de sel and a dash of freshly ground pepper. Serve with a few slices of sourdough bread, previously buttered and pan-toasted.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Eggplant caviar with black garlic Sourdough bread The most beautiful moments of exchange, sharing, and connection often take place around the table. Gathered around a meal, an aperitif, or even just a drink, the discussions are imbued with authenticity and emotion. With this in mind, we offer you, to start, a dish to be shared, […]<\/p>\n","protected":false},"author":18,"featured_media":49837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[6179,6181,6184,6183],"class_list":["post-49843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries","tag-burrata-en","tag-ingredients-en","tag-mushroom","tag-preparation-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/49843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=49843"}],"version-history":[{"count":3,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/49843\/revisions"}],"predecessor-version":[{"id":49846,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/49843\/revisions\/49846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/49837"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=49843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=49843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=49843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}