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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

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 400
  • Fat (g): 45
  • Saturated Fat (g): 24
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 60
  • Sodium (mg): 670
  • Carbohydrates (g): 26
  • Fiber (g): 4.5
  • Sugar (g): 1
  • Protein (g): 26


  • 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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Reviews (1 review)

  • User avater
    JamesMRobertson | 11/22/2018

    Nice recepie

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