Burrata With Snap Peas And Shiitakes Recipes

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BURRATA WITH SNAP PEAS AND SHIITAKES



Burrata With Snap Peas and Shiitakes image

This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.

Provided by Julia Moskin

Categories     salads and dressings, appetizer

Time 20m

Yield 2 servings as an appetizer

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 lemon (Meyer if possible)
Vegetable oil for pan-frying
5 fresh shiitake mushroom caps, sliced about 1/8-inch thick
Kosher salt
Leaves of frisée, radicchio or other salad greens
1 ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella)
1/2 cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture)
Maldon salt or other flaky finishing salt
2 teaspoons toasted pine nuts

Steps:

  • Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You'll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
  • Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
  • Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 497 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN WITH SNAP PEAS AND SHIITAKES



Chicken with Snap Peas and Shiitakes image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 chicken thighs
1 tablespoon sesame oil
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoon minced garlic, divided
2 tablespoon minced ginger, divided
1/2 pound snap peas, blanched
1/2 cup canola oil
4 sliced scallions, separate green and white
1/2 cup chicken stock (if canned, use low sodium)
2 cups sliced shiitakes
Salt and black pepper to taste

Steps:

  • Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.

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