Catalonia Burrata-Cremini Flatbread

Recipe courtesy of the Mushroom Council and


Yield: 4 servings


For flatbread topping
8 oz cremini mushrooms, sautéed in Colavita Olive Oil with garlic slivers
4 oz burrata cheese
1 tbl fresh oregano leaves
1 recipe fava bean pesto (see below)
1 12-inch whole wheat or black olive flatbread
Colavita Truffle Oil
salt and freshly ground black pepper

For fava bean pesto
1 cup fava beans, cleaned
1 tsp lemon juice
2 tbl pine nuts, toasted
1 cup plus Colavita Extra Virgin Olive Oil
1 tbl mint
6 leaves basil
1 tsp minced garlic
½ cup parmesan, grated
salt and freshly ground black pepper


For fava bean pesto:
In a blender, puree all ingredients except the parmesan until all ingredients are smooth. The pesto should be thick. Season with salt and fresh black pepper. Fold in the parmesan cheese. Adjust seasoning, adding more pine nuts or oil as need depending on absorption.

For finishing flatbreads:
Spread the fava bean pesto on the flatbread. The sautéed mushrooms can be hot or cold. Evenly distribute the mushrooms over the flatbread, then carefully slice and distribute the burrata.
Sprinkle touches of salt and cracked pepper on the top. Drizzle with Colavita Truffle Oil and finish with leaves of oregano.


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