Living Hope Farm
Growing Food • Faith • Community
Mushroom burgers with Shallots and garlic mayonnaise
4 large portabello mushrooms
1 T extra virgin olive oil
4 large rolls
seas salt and fresh ground pepper
mixed greens
Carmelized Shallots
1 T extra virgin olive oil
4 1/2 oz. shallot, thinly sliced
2 t. red currant jelly
1 T. red wine vinegar
Garlic Mayonnaise
1 egg yolk
1 garlic clove, peeled and crushed
1 tsp. freshly squeezed lemon juice
a pinch of sea salt
1/4 pt. olive oil
Make the carmelized shallots first:
Heat the olive oil in a small skillet and cook the shallots for 15 minutes. Add 1 T. water, the redcurrant jelly, and the vinegar. Cook another 10-15 minutes, or until reduced and thickened. Season to taste.
To make the mayonnaise:
Put the egg yolk, garlic, garlic, lemon juice, and salt in a bowl, and beat until blended. Gradually beat in the olive oil, a little at a time until thick and glossy.
Trim the mushrooms, brush all over with the olive oil and sprinkly with seasoning. Add to a hot nonstick skillet and cook for 4-5 minutes each side. Cut rolls in half and toast on a preheated stove-top grill or in pan. Put the mushrooms on the rolls and top with carmelized shallots, mayonnaise, and the othe roll half. Serve with a salad.