Truffle Oil Shakshuka with Burrata Mushrooms and Freshly Baked Herbs Bread

 
Truffle Oil Shakshuka with Burrata Mushrooms and Freshly Baked Herbs Bread
Truffle Oil Shakshuka with Burrata Mushrooms and Freshly Baked Herbs Bread (serves 4)
Ingredients & methods of Truffle Oil Shakshuka with Burrata Mushrooms and Freshly Baked Herbs Bread

    Ingredients for herbs bread

    300 gm bread flour
    10 gm yeast
    1 cup milk
    2 table spoons butter
    1 table spoon mixed herbs (oregano, thyme, parsley)
    1 table spoon truffle olive oil/olive oil
    1 tea spoon garlic salt
    1 table spoon sugar
    Almond milk to brush

    In a pan heat the butter and add milk. Let the butter milk be warm. It should neither be boiling hot nor room temperature. Just warm.
    In a bowl or food processor add the flour, mixed herbs, yeast, sugar and garlic salt. Mix well. Now add the milk with butter and knead the dough till soft. If in food processor for 5 minutes and if by hand min 10 minutes. Add the truffle oil and place in a bowl, cover it with cling foil and a damp cloth. Keep it at a warm place for minimum 2 hours. The dough will rise the double. Punch the dough and make a shape according to your bread box and cover it with a damp cloth for 30 minutes. The dough will rise again. Pre-heat the oven at 200 degrees Celsius. Cover the lid of the bread box and bake for 30 minutes. Now remove the lid and further bake for 10 minutes. Kindly refer to the video step by step for bread.
    5-6 ripped roughly chopped tomatoes
    10 Portobello button mushroom/ button mushroom
    1 ball Burrata cut into pieces
    ½ cup finely chopped shallots
    1 chopped red bell pepper 
    1 cup chopped spinach
    2 table spoons chopped garlic
    1 table spoon grated ginger
    2 table spoons truffle oil
    1 table spoon chopped paprika
    2 table spoons tomato ketchup
    1 table spoon chilly powder
    1 table spoon coriander powder
    1 table spoon roasted cumin powder
    2 table spoons butter
    Basil leaves
    Avocado slices 
    Pre-heat the oven at 200 degrees Celsius. Remove the stem of the mushrooms and brush it with olive oil and bake it in the oven for 20 minutes. Heat the cast iron pan/heavy bottom pan. Add butter, shallots, ginger and garlic, and sauté for a minute. Add chopped red bell pepper, chopped paprika, red chilly powder, cumin powder, coriander powder, chopped spinach and tomato ketchup. Sauté for a minute. Now add chopped tomatoes and toss well. Cover it with the lid and cook for 5 minutes on slow fire. Add few basil leaves and 2 table spoons of Truffle olive oil. Cover it and cook for another minute. Meanwhile take the baked mushrooms and fill them with Burrata cheese. Now add these Burrata filled mushrooms to Shakshuka. Cover it for a minute. Serve hot with freshly baked bread. By the side place sliced avocado and lemon slices.

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