5 Fave Fall Recipes From Top Chef’s Female Competitors: Ruby Gatt’s Sautéed Mushroom & Burrata

Start your remotes! Top Chef Canada is returning to Food Network Canada for an incredible 11th season on Monday, October 14, and there are 10 new awesome chefs from across the country vying for the title of Canada’s top chef. Among them, several fierce female foodies are showing their stuff, and we had the chance to ask these ladle-wielding ladies about themselves and their fave fall recipe. Bon appetit! —Noa Nichol

Tell us who you are and a bit about yourself!

My name is Ruby Gatt. I’m 32 years old. I currently work at larrys in Montreal, Quebec. After graduating from culinary school at Niagara College, I moved to Toronto to continue my journey. I spent some time around the United States working at various restaurants in Missouri and Colorado, but eventually found my way back to Toronto. During the pandemic, I took a break from the kitchen and moved to British Columbia to learn about regenerative agriculture. After the farming season was over, I decided to move to Montreal for a whole new culinary adventure !

What are you looking forward to most about this season of Top Chef Canada?

I’m looking forward to having fun, challenging myself, making connections and learning! Also I’m looking forward to showing some representation for the other queer female chefs out there!

Is there a specific/special/close-to-your-heart dish you were hoping to make the judges going into the competition?

My dad is from Malta so I wanted to showcase my twist on the foods and dishes from there! My dad and grandma are my inspiration for being a chef. From a young age, they taught me the way around the kitchen. I base a lot of recipes on memories from when I was younger.

Ruby Gatt’s Sautéed Mushroom & Burrata

Sautéed mushroom and Burrata

• 5 Cherry tomato, cut in 1/2
• 1 Clove garlic, smashed and rough chopped
• 1 pint Mixed oyster mushrooms, cut or torn into bite sized pieces
• 2 Tbs Balsamic reduction
• 1 sprig basil, roughly torn
• 1 piece Burrata
• 1/2 lemon, zested 
• 2 Tbs canola oil
• 2Tbs cold butter, salted
• 1 pinch chilli flake
• Olive oil, salt and pepper to finish

Method:

• In a sautée pan on medium heat, warm canola oil with the smashed garlic. Lightly cook garlic until fragrant and golden.
• Add cut cherry tomatoes and pinch of chilli flake. Once tomatoes are warmed and soft, add torn mushrooms to the pan. Adjust heat to get a bit of colour on the mushrooms. Cook through.
• Add cold butter to the pan to build a sauce with the oil and juices from the tomato.
• Place the mushroom mixture on the bottom of a plate. Drizzle balsamic reduction over the mushroom. Add the burrata, drained and patted dry, on top of the mixture. Season with salt and pepper and lemon zest. Finish with olive oil and torn basil.
• Serve with bread and enjoy!