Studd Sibling Shroom Burgers
- 125 g Le Conquérant – Beurre de Baratte Butter AOP
- 150g El Esparto Manchego Artesano PDO
- OR G. Cravero Parmigiano Reggiano
- 4- 5 Large Field Mushrooms
- 3 tbs chopped herbs (thyme, parsley, basil)
- Salt and Pepper
- 2 Ciabatta rolls
- 1 salad onion
- 6 tbsp Mayonnaise
- 1 Chipotle in abdo sause
- 2 cloves of garlic
- 1 tsp dijon mustard
- Squeeze of lemon
01: Prepare herb butter by mixing together grated garlic with butter (at room temperature), dijon, lemon juice, and herbs. Season well with salt and freshly ground black pepper.
(Wrap in cling film and freeze what you do not use. Herb butter can be made up to 2 weeks in advance).
02: Slice onion thinly
03: Mix mayonnaise and chipotle
04: Grate your cheese of choice
05: Brush mushrooms clean, remove the stalks. Grill gill side down on a BBQ, turning every 1.5 minutes 90 degrees for around 5 minutes. Flip mushroom and repeat. Add herb butter to gill side and put hood down of BBQ and melt butter.
06: Cut buns in half and spread the chipotle mayonnaise on both halve. Layer onion then add the mushroom. Finish with grated cheese.