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Burrata with Morels and Fava Beans

A superb first course for a spring dinner party, this recipe pairs two harbingers of the season, tender favas and earthy morels, with rich, creamy burrata cheese.


  • 2 Tbs. unsalted butter
  • 1 cup coarsely chopped fresh morels
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. minced shallot
  • 2 Tbs. extra-virgin olive oil, more for serving
  • 2 cups blanched and shelled fava beans (edamame makes a good substitute)
  • Kosher salt and freshly ground black pepper
  • 2 8- to 9-oz. balls burrata
  • Crusty bread


  • In a medium skillet over medium heat, melt the butter. Add the morels,¬†rosemary, and¬† shallot and cook, stirring frequently, until fragrant. Add the olive oil and fava beans and heat through. Season to taste with salt and pepper. Transfer to a serving bowl and let cool until just warm.
  • Slice or tear the burrata in half, taking care with the creamy filling. Place each piece of cheese on a serving platter. Spoon the mushroom-fava mixture over the cheese, nestle a chunk of crusty bread alongside, and drizzle olive oil over everything.


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