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Roasted Mushrooms and Burrata with Herbed Panko


Prep Time: 10 Minutes

Cook Time: 20 Minutes

  • 1 lb. mixed mushrooms such as shiitake, trumpet, oyster, and button
  • 3-4 shallots, thinly sliced
  • 2 garlic cloves, finely minced
  • Zest of one large lemon divided
  • ½ tsp ground coriander
  • ½ tsp chili flake
  • 3 tbsp olive oil, plus more for finishing
  • ½ cup Dynasty Panko Bread Crumbs
  • ¼ cup flat leaf parsley, plus more for garnish
  • ¼ cup chives, sliced, plus more for garnish
  • ¼ cup dill fronds, plus more for garnish
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 8 oz burrata
  • Flaky sea salt, for finishing
  1. Preheat the oven to 425 F.
  2. Prepare the mushrooms. Cut larger mushrooms, such as trumpet, lengthwise, and break up any large chunks of oyster mushroom into smaller pieces. Place on a parchment-lined sheet pan with shallots, half lemon zest, garlic, coriander, and chili flake. Drizzle with 2 tbsp olive oil, season with salt and pepper, and use your hands to toss to combine. Place in the oven and roast for 15-18 minutes until tender and shallots are browned.
  3. In the meantime, make the panko. In a pan over medium-high heat, add the remaining 1 tbsp olive oil along with Dynasty Panko Bread Crumbs and sauté until golden brown— approximately 2-3 minutes. Remove from heat and add remaining lemon zest along with parsley, chives, and dill. Toss to combine.

To serve:

  1. Arrange warm mushrooms on a platter.
  2. Break burrata into large bite-size pieces and arrange.
  3. Drizzle with olive oil.
  4. Sprinkle with panko, then garnish with herbs and finish with flaky sea salt.

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Dish Type / Ethnic Cuisine