Fungus Amongus

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 cup chicken stock
1 package dried cremini mushrooms
1 package dried oyster mushrooms
1 pound ground Black Angus beef
4 oz crumbled gorgonzola
1 tablespoon Steak Sauce
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons mayonaise
3 tablespons Steak Sauce
1/2 teaspoon cracked peppercorns
4 oz sliced porchini mushrooms
Olive oil
4 toasted burger-sized potato rolls



1. Chop dried cremini mushrooms into chunks. Pour 1/2 of the chicken stock (3/4 cup) into a small pot, heat to boiling, and put the cremini mushrooms into the pot. Turn the heat down to low and let it sit for 10 minutes so that the creminis can rehydrate. When done, strain out mushrooms and set aside. 2. In a separate small, pot, pour in the remaining chicken stock and using the same methods, rehydrate the oyster mushrooms for 10 minutes. Strain out the mushrooms when done and set aside. 3.) Combine the beef, gorgonzola, 1 tbs steak sauce, Worcestershire sauce, minced garlic, and rehydrated cremini mushrooms. Form into 4 patties and let sit for 10 minutes. 4.) While the patties sit, combine the mayonaise, the rest of the A-1 sauce, and the peppercorns. Set aside. 5.) Place heavy duty aluminum foil on the grill and heat to medium. Place the burger patties on the grill and cook to taste. 6.) While burgers are cooking, sautee the porchini mushrooms in the olive oil until cooked through. 7. When the burgers are cooked to the desired doneness, construct the burgers in the following order: Bottom bun, oyster mushrooms, burger patty, sauteed porchini mushrooms, "burger sauce," top bun.