I realize I've taken the summer off...but I've been cooking, baking, and testing recipes all summer! Time to get back at it and share what I've been making.
This recipe is courtesy of PW (love her!). I'm not a huge fan of swiss and my husband isn't a huge fan of mushrooms, but you MUST make this recipe. The flavors all together are awesome. I made a couple adjustments to the quantities (below), but followed it exactly and they were amazing. And easy! Here's the link to PW's website for a step-by-step: http://thepioneerwoman.com/cooking/2010/08/mushroom-and-swiss-sliders-with-spicy-fry-sauce/
Mushroom & Swiss Sliders with Spicy Fry Sauce
Servings: 3
1/3 c. mayo
2 T. ketchup
1/2 t. ceyenne pepper (or less)
2 T. butter
1/4 large onion, diced fine
4 oz. mushrooms, chopped small
1/4 c. white or red wine
3 dashes Worcestershire sauce
1 lb. lean ground beef
2 T. heavy cream
salt & pepper
Swiss cheese
Slider rolls or dinner rolls
In small bowl mix mayo, ketchup, and cayenne. Stir until combined and set aside.
Melt butter in large skillet. Add onions and mushrooms and cook until soft and turning brown. Add wine, worcestershire, salt & pepper. Cook for several more minutes until all the liquid has evaporated. Transfer to a bowl and set aside.
Mix ground beef, heavy cream, a few more dashes of worcestershire, and salt & pepper in a bowl. (your hands work best for this) Form 6 little patties making an indentation with your thumb in the middle to keep them from plumping up too much in the middle.
In the same skillet you cooked the mushrooms and onions, melt 1 T. olive oil or butter. Add the patties and cook about 4-5 minutes per side. Spoon mushroom & onion mixture on top of each patty and a small slice of swiss over top. Cover with a lid or piece of aluminum foil to melt the cheese. Toast rolls under broiler and place sliders on top with a generous smear of the spicy fry sauce. Serve with onion rings or oven fries, fresh tomatoes, and sweet summer corn on the cob!
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