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
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