Pinwheel Sliders and Creamy Wild Mushroom Sauce

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1.41 ounce container dried wild mushrooms
2 cups hot water
2 tablespoons unsalted butter
1 large shallot, minced
1 cup Sutter Home Chardonnay wine
Reynolds Non-stick foil
2 pounds 80/20 beef chuck, twice-ground
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1/3 cup sundried tomatoes in oil, patted dry and finely chopped
2½ tablespoons grated Pecorino Romano cheese
6 slices Real California Provolone cheese
1½ cups baby spinach, washed and dried
1 cup heavy cream
¼ teaspoon sea salt
1/8 teaspoon ground black pepper
1½ teaspoon fresh tarragon, minced
½ teaspoon fresh lemon juice
12 slider buns, split



Clean dried mushrooms, place in a medium bowl and pour hot water over mushrooms and set aside to reconstitute about 20 minutes. Whether using an indoor grill pan, gas grill or a chimney-ignited charcoal grill, grill burgers over high heat. Prepare grill and use the Bic Multi-Purpose Lighter if necessary to light grill. As soon as grill is ready, prepare sauce: In a heavy saucepan, combine butter and shallots and cook until they are translucent. Carefully add wine and reduce until it has the consistency of a glaze. Meanwhile drain the mushrooms, reserving liquid. Using Kitchenaid food processor, chop the mushrooms and set aside. Add the reserved mushroom liquid to the wine and shallot mixture and reduce again until glaze consistency. While the sauce reduces, roll out 1½ pounds of the ground chuck on the foil into a rectangle about ½" thick. Evenly season the beef with 1 teaspoon sea salt, 1 teaspoon black pepper and garlic. Spread the sundried tomatoes evenly over beef leaving ½" from edges. Sprinkle with grated cheese, add a layer of provolone cheese and finish with a layer of spinach. Using the foil, roll the beef from the long side to form jelly roll. Slice meat into 12 slider pinwheel patties. Divide reserved ½ pound beef chuck into 24 portions and add one portion to each side of each slider to enclose the stuffing. Set aside. To finish the sauce, stir in heavy cream and reduce until sauce coats the back of a spoon. Season the sauce with ¼ teaspoon sea salt, 1/8 teaspoon black pepper, tarragon and lemon juice. Keep sauce warm until ready to use. Place the sliders on the grill and cook for 4 minutes. Turn sliders over with a spatula and cook for another 4-6 minutes until medium-rare. Remove sliders to a platter and let rest. Place the slider buns on grill and lightly toast.
To assemble: place slider patty on bottom of each bun, spoon sauce over patties and finish with top bun. Serve immediately and enjoy with the remaining Sutter Home Chardonnay wine.