Mushroom Pesto Burger Italiano Food

MUSHROOM PESTO BURGER ITALIANO

Steps:

• 1. Heat a medium sized sauté pan to medium high. Add the olive oil, chopped red onion, a pinch of salt and pepper and cook for 3 to 4 minutes until the onions are translucent. Add the garlic and cook for another minute. Turn off the heat and let cool slightly.
• 2. Crumble the turkey and sausage into a large bowl and add the remaining Burger ingredients except for the cheese. Add the onions and garlic and remaining oil to the turkey and combine thoroughly. Don't over mix
• 3. Separate the meat into 6 patties, sprinkle the cheese onto a plate or small cookie sheet, and coat the burgers with the cheese. Cover with parchment paper and set in your refrigerator until it's time to cook the burgers
• 4. Sauté the mushrooms in the butter in a small sauté pan on medium heat. Season with the salt and pepper. After 3 to 4 minutes add the wine, marinara sauce and the olives. Cook for another couple of minutes. Turn the heat down to simmer and reduce slightly. Keep warm.
• 5. For the pesto, add all of the Pesto ingredients except the oil to a food processor. Pulse to combine and with the food processor running add the oil until you have a coarse, thick paste. Don't add too much oil. Scrape into a bowl and set aside
• 6. Grease a hot grill pan or large frying pan and put on the patties. Lower heat to medium. After 4 minutes turn & cook 4 more minutes and check for doneness, about 150 deg. at this point.
• 7. Reduce heat add 2 slices of cheese to each burger and cover for 2 to 3 minutes until melted. The patty temperature should be at 160 deg. Remove the patties to a warm plate and cover loosely with aluminum foil.
• 8. Brush a small amount of olive oil or mayonnaise on both sides of the 6 buns and toast until lightly browned.
• 9. Divide the lettuce between the bun bottoms, followed by the tomatoes, two tablespoon of the pesto and then the burgers. Spoon the mushroom olive mixture over each burger, cover with the bun tops and serve.

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

MUSHROOM PESTO

Steps:

• Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup.
• Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes.
• Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits.
• Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste.
• When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
• Note:.
• The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.