So I must confess, the mushroom burger recipe I posted a while back has had many views, but I got lazy...I made an easier one. I still really like that recipe. But let's face it...when your friends are grilling burgers, the last thing you want to bring is a messy/falling apart mushroom patty or spend a long time prepping. I gave in to the world of portabella mushroom burgers.
I knew they were easier, but I just hadn't enjoyed the texture in the past. Every time I tried them, they were too chewy rubbery. But after a friend attempted to marinate one in some Italian dressing for me, I got an idea. (The Italian dressing marinate was great, don't get me wrong...but my idea fits my taste buds perfectly).
White Wine Marinated Portabella Mushroom Burger with (imitation) Swiss Cheese
1 portabella mushroom (try to find one the same width as the bun you will use)
1/2 cup white wine (cooking wine is fine)
1 tsp. thyme
1/2 T. butter (just enough to "grease" the pan)
Imitation Swiss Cheese Slice (I use one of the kinds you can buy at Walmart, but any cheese will work).
1 "hamburger" bun of your choice/phe allowance
PREP: Remove mushroom stem and wash mushroom well. Place mushroom in a plastic Ziploc bag with the 1/2c. of white wine and the thyme. Let sit for at least 30 minutes.
GRILLING: Bring to the grill and place on the grill just like anyone else would place their burger. I can't help with timing, because it all depends on the grill. If you are worried about the white wine dripping, you may place the mushroom on foil before placing it on the grill. I always hand it to the men in my life and let them do the grilling! Sorry, not much help there. The real point is that I can throw all the prep stuff into a bag in about 5 minutes and bring it to a friend's house.
1. Set burner on medium heat and melt butter.
2. Add mushroom from bag (save "juice" in the bag). Allow mushroom to cook in the butter, a few minutes each side. Flip as needed.
|Mushroom with thyme, cooked and almost ready|
3. When the pan starts to get dry, add the "juice" from the bag. Allow mushroom to simmer in the white wine until liquid is ALMOST gone.
4. Turn burner to low and place cheese slice on top of the mushroom. If you have a PKU-friendly non-melting cheese like I use, just leave it there until it is warm and the rest of the liquid is gone. If you are impatient, you can put the mushroom and cheese in the microwave for a few seconds.
|Add cheese when only a little liquid is left|
5. Place mushroom on bun and add ketchup and/or other exciting things you might want to add.
That's it. Very simple, low prep work. I still enjoy the other recipe, but this one is so easy. The white wine and mushroom and "swiss" taste is great together, and it's simple to bring over to a cook out. I would imagine non-PKU people might enjoy the flavors as well (with real cheese of course). Feel free to pass the recipe along. Enjoy.
|Yum! Ignore the non-melty cheese and the bun that is too small. It tasted great.|