Burrata with Chanterelles, Dill & Browned Butter

 

1 small burrata

1 baguette (or crostini)

150 g fresh girolles (chanterelles)

1 T. butter + 1 T. oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and pepper

 

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside. Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat. Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.