Thursday, May 5, 2011

A Hazy Gaze at a Glaze for the Lazy Days of Summer

This somewhat mysterious post is for a Pinot-glazed mushroom burger topping that will make it's official appearance as part of a sponsored recipe I'll be doing at a future date. I can give no details, except that it's a cheeseburger, and it kicks ass.

I'm not a huge fan of sloppy toppings for cheeseburgers. I don't mind beef grease dripping down my forearms, but I'm not really into chopped vegetable matter following it down my elbows. These mushrooms are a delicious exception. Plus, they're not even that messy.

The key is browning whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Stay tuned for the mysterious burger post, and the next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try. Enjoy!


Ingredients:
2 tablespoons butter
8 oz sliced mushrooms
salt and fresh ground black pepper to taste
1/4 cup lighter red wine
*also great with any number of spices and/or fresh herbs

View the complete recipe

19 comments:

Jason said...

Wow. Nice post title, Chef. I bet you spit mad game. Did you free verse that on a whim? Oh, and excellent take on a 'shroom-burger. I may stick to my own mushrooms though ;).

Chef John said...

...word to your moms, I'm here to drop bombs... ;-)

Anonymous said...

can this work with white wine

Chef John said...

sure!

Mae said...

I've been watching your videos for about six months now. I'm not the type of person to leave comments much but I just wanted to say I really like your page. Your funny, fun to watch, you give me really great ideas. I don't like a lot of different foods myself, but I like cooking for others, and you are a very good teacher. So, I just wanted to say, I guess, thanks for doing what your doing. ^__^

Rita said...

thaaaank you! i just happen to have couple of portobello and regular button mushrooms in the fridge. another exciting recipe to use!

juicypop said...

Can you make arbys curly fries please..? Actually it doesnt matter the shape of potatoes for me ...as long as the taste is same :)

Mike said...

CheeBurger recipe...NOW!!!

I am still calculating response to No NOW!!. But it will likely involve nuclear weapons.
" My God man have you noticed it is friday"...... Grills are waiting for your input....

Mushrooms Canada said...

A burger topped with these mushrooms and goat cheese... YUM!
- Brittany

Dr EEEE^2 said...

What a waste of delicious-looking glazed mushrooms! :D

Anonymous said...

this recipe is great for steaks too, yumme, thank you

RSA Now said...

Mmm I love glazed mushrooms! Although I prefer to use a very rich red wine

Dubbadeedoo said...

Wow, those mushrooms looking amazing, so glossy and vibrant, mmm... Looking forward to the burger video, Chef John!

Anonymous said...

Hey Chef, just wondering - I understand that crowding the pan with mushrooms tends to make them sweat rather than glaze when sauteeing but you seem to have quite a large amount of mushrooms in there with no excessive moisture. Is this due to higher heat, the brown butter or perhaps a heavier stainless steel pan?

Linc

blogagog said...

The biggest problem I have with mushrooms is... I don't like them :(

Spill said...

Nicely cooked presented..I like the taste of mushroom...

Anonymous said...

Dear Chef John,

Is there any sub that does not contain alcohol in it?

Thank you for all your great receipe videos!

Anonymous said...

Cool, looking forward to the burger recipe!

I will try the mushrooms for my taco tonight, with some dijon and fresh herbs.

Always a pleasure visiting your site Chef, may you blog forever!
-Chris

Anonymous said...

I eated the whole pan. :-(