Preparation

• In a medium skillet over medium heat, melt the butter. Add the morels, rosemary, and shallot and cook, stirring frequently, until fragrant. Add the olive oil and fava beans and heat through. Season to taste with salt and pepper. Transfer to a serving bowl and let cool until just warm.
• Slice or tear the burrata in half, taking care with the creamy filling. Place each piece of cheese on a serving platter. Spoon the mushroom-fava mixture over the cheese, nestle a chunk of crusty bread alongside, and drizzle olive oil over everything.