Beef With Portobello Wine Sauce Chatelaine Recipe

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   1.

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   Use beef right out of package or possibly season as desired.

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   Form into 4 thick patties and place in large nonstick frying pan over med.

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   Brown meat from 2-4 mins per side (patties won't be fully cooked at this point).

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   2.

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   Pour in 1/2 c. of the wine and generously grind pepper over patties.

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   Reduce heat to med and simmer, uncovered, for 3 mins.

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   Turn patties, crumble cheese over top and continue simmering uncovered till cheese begins to heat, about 3 mins.

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   Remove patties to hot platter and cover.

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    3.

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    Meanwhile, separate stems from mushroom caps.

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    Thickly slice stems and caps.

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    As soon as you remove burgers, add in mushrooms to wine in pan and increase heat to high.

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    Stir constantly till they are warm (3-4 mins) and add in remaining 1/4 c. wine if needed.

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    4.

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    Spoon mushrooms around patties, then pour sauce over top.

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    Good with crisp green vegetable and mashed potatoes.

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    Var: try forming patties around rounded tsp of cheese.

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    Preparation Time: 00:25

* Per serving · 4 servings · Values may vary.