Burrata Mushroom Pasta

by Aymara Lucero, Concerned Cook

In 2012, Aymara Lucero began Concerned Cook, educating the community on simple original recipes, healthy habits, food facts, and sustainability tips. Besides offering a spectrum of marketing services for hospitality, restaurant, and food & beverage clients, Aymara has years of experience as a corporate restaurant marketing professional passionate about consumer psychology. Concerned Cook also contributes to society by telling South Florida stories, teaching communities how to support local establishments & ethical brands, and emphasizing cultural culinary education.

Burrata Mushroom Pasta:

**Recipe makes 6 servings ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:

• Cooked Pasta (6 cups)

• Gourmet Mushrooms (1-2 cups, chopped)

• Shallot (1)

• Yellow Onion (1)

• Burrata Cheese (2 balls)

• Pure Butter (2 Tbsp)

• Heavy Cream (1/2 cup)

• Salt, Garlic Powder

• Rubbed Sage (1 Tbsp)

Directions:

In a large pot on medium-high heat, add butter and finely diced onions & shallots; toss them in the pot until browned.

Break up and thoroughly wipe clean the mushrooms. Lower the stove to medium heat and toss the mushrooms in the pan.

Season with garlic powder, salt, and sage.

Wait for the mushrooms to half-cook (when they're semi-tender).

Raise the heat to medium-high, add heavy cream, and mix for a couple of minutes until the sauce thickens.

Turn off the heat and toss in the cooked pasta.

Mix with the sauce and serve topped with chunks of burrata cheese. Add Parmesan cheese, if desired.

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