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1
Dijon Garlic Sauce, recipe follows
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2
Sauteed Portobello Mushroom Caps, recipe follows
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3
Preheat a grill, or preheat the oven to 400 degrees F.
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4
In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
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5
Using your hands, form 4 individual burgers.
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6
Wrap in plastic wrap and refrigerate until ready to grill.
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7
Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
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8
Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger.
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9
Place the bread face down on the grill to toast.
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10
Place the burger in the bread and serve with garnishes.
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11
Combine the garlic and oil.
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12
Bring to a boil and then reduce heat to medium.
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13
Simmer until garlic is brown and soft.
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14
Smash garlic with the back of a spoon; keep some chunks.
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15
Mix all ingredients together.
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16
Cover and refrigerate.
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17
Heat a large skillet over high heat.
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18
Add the olive oil.
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19
When the oil is hot, arrange the mushrooms in a single layer.
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20
Don't stir!
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21
Let them sizzle until they have caramelized on the bottom, about 2 minutes.
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22
If you toss them too soon, they will release their liquid and begin to steam.
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23
When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
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24
Add the butter.
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25
Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes.
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26
Season with salt and pepper and add the shallots and garlic.
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27
Saute until the garlic is lightly browned, about 2 minutes.
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28
Add the thyme.
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29
Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce.
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30
Add the parsley, transfer to a warmed bowl, and serve immediately.
