P3 Italian Mushroom Burgers with Mascarpone Walnut Cheese Spread and Tossed Arugula

Pairs well with:


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


1/3 cup dried porcini mushrooms
1/2 cup water
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons sliced shallots
1 cup sliced shiitake mushrooms
2 cups sliced cremini mushrooms
1/4 cup Sutter Home Pinot Grigio
1 tablespoon chopped fresh thyme
1 pound ground chuck
1 pound ground sirloin
1/4 cup Sutter Home Zinfandel
1 small yellow onion, grated
1 tablespoon finely minced garlic
2 ounces prosciutto, chopped
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
8 ounces mascarpone cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped walnuts
1 tablespoon finely minced garlic
1 teaspoon grated lemon zest
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups arugula or mixed greens
1 tablespoon red wine vinegar
2 tablespoons Colavita olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Olive oil for brushing grill
6 1/4-inch-thick slices Fontina cheese, about 12 ounces total
6 soft ciabatta sandwich rolls (about 4 inches in diameter), split



Preheat the grill to medium-high heat (about 400°F).

Put the porcini in a small skillet and add the water. Put on the grill and cook until the water begins to boil. Pour into a bowl and set aside.

Return the skillet to the grill and add the olive oil and the butter.
Add the shallots and cook until tender, about 2 minutes. Add the shiitake and cremini mushrooms and cook until softened, about 4 minutes. Add the wine and simmer until almost all of the liquid has evaporated, about 3 minutes. Season with the salt and pepper to taste.

Remove the porcini from the bowl, squeeze to remove any excess liquid and chop. Add to the skillet with the rest of the mushrooms. Pour the remaining broth through a fine mesh sieve into the skillet, and simmer until most of the liquid has evaporated, about 3 minutes. Stir in the thyme and set aside.

Combine the ground beef, wine, onion, garlic, prosciutto, oregano, salt, and pepper in a large bowl gently with your hands. Shape into 6 equal-size patties about 3/4-inch thick. Transfer to a platter and cover with plastic wrap.

Mix together the mascarpone, basil, walnuts, garlic, lemon zest, Parmesan cheese, salt and pepper in a small bowl.

Put the arugula in a large bowl. Drizzle the vinegar and olive oil over the top. Add the salt and pepper and toss to coat evenly.

Brush the grill with oil. Put the burgers on the grill over direct heat, cover and cook until browned on the outside, about 4 minutes. Turn, top each burger with a spoonful of the mushrooms and a slice of cheese, cover and cook about 3 minutes more for medium rare or until desired doneness. Remove to a platter and tent with foil to keep warm.

Place rolls on the grill cut-side down over indirect heat. Cook until lightly toasted, about 1 minute. Transfer to a flat surface. Spread equal amounts of the mascarpone mixture over the tops and bottoms of the rolls.

Place a burger on the bottom of each roll, top with arugula salad. Add roll tops and serve.