John Myers
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Vegetable Mushroom Pot with Burrata
The perfect vegetable mushroom pot with burrata recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion red
- 200 g Mushrooms brown
- 1 Pc. Peppers yellow
- 0,5 smaller Butternut squash
- 1 smaller Zucchini
- 6 small Tomatoes
- 200 g Sugar snap
- 4 tbsp Olive oil
- 1 Pc. Clove of garlic
- 3 tbsp Tomato paste
- 2 tbsp Paprika pulp
- 250 ml Water
- 2 tbsp Vinegar
- 1 tbsp Honey
- 2 Pc. Bay leaves fresh
- Rosemary fresh
- Fresh oregano
- Savory fresh
- 1 tsp Seasoned salt from my cookbook, see below
- 1 tsp Garlic pepper from my cookbook, see below
- Telly cherry pepper
- 50 g Freshly grated Parmesan
- 4 Bullets Burrata (Italian cream cheese)
- Fresh parsley
- Peel the onion and garlic, finely slice the onions and finely grate the garlic. Clean and quarter the mushrooms, clean and wash the peppers and zucchini, cut both into large pieces. Wash tomatoes, quarter them, remove the stalk. Clean and wash snow peas and blanch in hot water for 2 minutes, rinse with cold water!
- Heat olive oil in a saucepan and fry onions with mushrooms until crispy. Then add peppers, zucchini, pumpkin. Sizzling along briefly. Then add tomato paste and paprika pulp, stir well and roast, then add diced tomatoes until they draw water. Then deglaze with water, add bay leaves and cook everything with the lid on for about 10 minutes.
- Wash and pluck the remaining herbs, chop the rosemary, add the seasoned salt, garlic pepper, honey, vinegar, pepper and Parmesan, stir well.
- Drain the burrata and finely chop the parsley.
- Now divide the vegetable mushroom pot on 4 plates and place the burrata in the middle, sprinkle with parsley! We ate the pot “low carb” without any other side dishes. This also goes well with pasta, potatoes, rice or fresh baguette / chiabatta 🙂
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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