For the past month we’ve been making burgers over the weekend. Turkey burgers to be more specific, not necessarily my favorite until just recently. I was only in charge of the toppings and the sides, so that’s all I’m going to take credit for and share with you here. By default, I make my Heirloom Tomato and Cucumber Salad with burgers or grilled anything. My new addition this summer as a burger topping or as a side to steaks or grilled chicken are my white wine sauteed mushrooms.
The basic recipe for this dish was of course inspired by my grandpa, who used to plop me on the back seat of his old rusty bike right after it rained and ride away with me into the fields in search of mushrooms. We would sneak between bushes and thorns, fill our bags and then go home and cook them simply in some oil with onions and salt to eat them on bruschetta. They really were worth all the thorn scratches and wet socks. Give them a try yourself !
( serves 4 )
- 1/4 c extra virgin olive oil
- 1 medium onion -diced
- 1 lb Cremini mushrooms -sliced
- 3/4 c white wine
- 3/4 tsp sea salt
- freshly cracked black pepper to taste
- fresh minced herbs for garnish if desired ( minced parsley, thyme, oregano…)
1. Heat up the olive oil in a large enameled cast iron saute pan over medium flame. Add the onion to the pan and cook until it starts to get some color all over, making sure not to burn it. ( approx 15 minutes)
2. Add the sliced mushrooms to the pan with a pinch of sea salt and give them a nice stir ( the salt will help bring out the moisture from the mushrooms). Allow to cook uncovered until they all the liquid has evaporated and they start to brown a little.
3. Add the wine and with a spatula scrape all the brown bits from the bottom of the pan. Season with the sea salt and allow to cook until the wine has evaporated and the flavors have concentrated. Add the black pepper to your taste and serve as a side dish or a topping for burgers, chicken or roasts.