Looking for good mushroom swiss recipe.

[CantCookButLoveToEat]

Hi, I've been eating mushroom swiss burgers for so long and now I want to be able to cook my own.

Does anyone know any recipes for a mushroom swiss?

Thanks

 

[jabbur]

I love them too. All I do is make my favorite burger, saute some 'shrooms in butter and garlic, top the burger with them, lay the sliced swiss on top and do a quick broil to melt the cheese.

 

[CantCookButLoveToEat]

Hmm, any tips on how to season the patties?
What type of mushrooms to use?
etc.
thanks

 

[kitchenelf]

Season your burger meat with salt, pepper, a bit of Worcestershire, and believe it or not, a bit of olive oil. I also add a garlic paste I make out of smashing garlic with the side of my knife along with some kosher salt and olive oil - all this makes a paste. I also add some horseradish to my burger meat too. I use a lean meat and the olive oil helps keep it moist. Turn only once as they want to fall apart.

 

[Jeekinz]

When you saute the mushrooms try not to move them around and keep them at one layer or they will steam rather than saute. A little olive oil, thyme and garlic. Mushrooms suck up liquid, so if the pan gets too dry just add some more oil. A splash of white wine would add some more flavor. You can use any mushroom you want or a combination of mushrooms. Some onion would be nice in there too.

Thanks for deciding on Saturdays dinner for me.

 

[CantCookButLoveToEat]

Mmm, thanks for the suggestions.
I'll be making the actual thing soon, and really looking forward to it.(Don't cook much because the washing up annoys me)

btw: no problem , Jeekinz! =)

 

[BrazenAmateur]

When you saute the mushrooms try not to move them around and keep them at one layer or they will steam rather than saute. A little olive oil, thyme and garlic. Mushrooms suck up liquid, so if the pan gets too dry just add some more oil. A splash of white wine would add some more flavor. You can use any mushroom you want or a combination of mushrooms. Some onion would be nice in there too.

Thanks for deciding on Saturdays dinner for me.

Good advice.

I like chanterelles on burgers, but you can use just about anything. I tend to use a TON of mushrooms and comparatively small patties, I like it to be almost 45/45/10 in regards to ratio of beef/shrooms/cheese.

I also tend to use bleu with mushroom-topped burgers, but swiss is mighty tasty too.

 

[AllenOK]

I will make this at work every now and then, usually as a treat for one of the folks over in the Pro Shop.

I like to use a mix of mushrooms, sliced button, shiitake, and portabello. I saute in clarified butter, with a pinch of salt and pepper. When the mushrooms just start to caramelize (this is on a commercial range, so I get much higher BTU output), I'll hit it with about 2 T of Au Jus, and cook that down. Mushrooms on top of the burger, then the cheese, and a quick shot into the salamander to melt the cheese.

When it comes to cooking the burgers, I'm a salt-and-pepper person, unless there is some Montreal Steak Seasoning handy. I'm also a flame-broiled burger person.

 

[PattY1]

Hi, I've been eating mushroom swiss burgers for so long and now I want to be able to cook my own.

Does anyone know any recipes for a mushroom swiss?

Thanks

1 can Campbell's Golden Mushroom soup
· 1 can Green Giant sliced mushrooms
· 1 teaspoon Worcestershire sauce