Chanterelle Mushroom Burgers Food

CHANTERELLE MUSHROOM BURGERS

Steps:

• Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
• Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
• Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
• Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
• Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
• Season meat with more salt and pepper.
• Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
• Pan-grill to desired doneness, 4-6 minutes per side.
• Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.