Unbelievable that I found this recipe in a recent issue of
Cooking Light magazine. There's nothing "light" about it. It was quick to fix. Trevor was concerned about the beer, but after tasting the mushrooms, didn't think it tasted funny at all. Holly wanted the sauce, but there wasn't any sauce by itself, so she picked out the mushrooms.
Mushroom & Provolone Patty Melts
1 lb. ground sirloin (you could use any kind of hamburger)
1 T. oil *
1/4 c. thinly sliced onion *
salt and pepper
8 oz. mushrooms, sliced *
1-1/2 t. flour *
1/4 c. dark beer *
8 slices rye bread
4 - 6 slices provolone cheese
*These are original measurements; next time, I'm doubling these.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, salt and pepper to taste, and mushrooms, stirring until coated. Saute a few minutes until done; sprinkle flour over mushroom mixture. Cook one minute, stirring. Stir in beer; cook a few minutes until thickened. Remove from heat and keep warm.
Shape meat into 4 patties--make sure they're the right size to fit the bread, and allow for shrinkage of the meat. They'll be pretty thin. Wipe pan with paper towel and place back on medium-high heat. Add patties and cook about 4 mins. on each side or until done.
Toast bread. While still hot from toaster, place on plate and top with cheese. Top with meat patty, and top with 1/4 c. mushroom filling (I quickly reheated filling in microwave before putting on sandwich). Top with second piece of toast, smoosh down a little bit and cut in half.
I varied this a bit from the
original recipe. We ate it with sweet potato fries and sliced mango.
