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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In 'Look + Cook' by Rachael Ray Ingredients:
1 lb ground sirloin |
1 lb ground veal |
2 garlic cloves, finely chopped |
1/4 teaspoon freshly grated nutmeg |
salt |
pepper |
1/4 cup fresh flat leaf parsley, finely chopped |
3 tablespoons extra virgin olive oil |
4 portabella mushroom caps, thinly sliced |
2 tablespoons fresh thyme leaves, chopped |
1/2 cup marsala |
2 tablespoons butter |
4 crusty ciabatta rolls or 4 kaiser rolls, split |
parmigiano-reggiano cheese, for shaving |
Directions:
1. In a bowl, combine the ground meats with the garlic, nutmeg, salt, pepper, and chopped parsley.
2. Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
3. Preheat a large nonstick skillet with 1 tablespoon oil over med-high heat.
4. Add the patties to the hot skillet and cook for about 8 minutes total for med-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
5. Meanwhile, heat a medium skillet over med-high heat with the remaining 2 tablespoons oil.
6. Add in the mushrooms to the hot oil and saute until golden brown.
7. Season with salt, pepper, and thyme.
8. Douse the pan with the Marsala and reduce for 30 seconds, then add the butter; melt and turn off the heat.
9. If the rolls are not super -crusty, warm them in the oven on low heat.
10. To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms.
11. Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.
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