My husband is an avid chanterelle mushroom hunter...Yes mushroom hunter! I never knew about the mushroom culture until I married him. (People will scour the woods, especially after a big rain, and hunt for mushrooms to sell or to enjoy for themselves.) How lucky am I??? Chanterelle mushrooms, if you can even find them, will run you in a grocery store upwards of $15-$30 per lb. Expensive little fungi, aren't they!?
Chanterelle's are extremely meaty and very rich in flavor. A lot of cooks even consider them to be on the top of the gourmet fungi list, which includes truffles and morels. Since they're a more robust fungus they really compliment meats. More often than not I cook the chanterelle's with a beautiful filet mignon, but this time I wanted to try something slightly different.
1 1/2 lb organic lean ground beef (of course higher fat beef will have better taste and juicer burgers)
1 cup organic red lettuce (washed)
1 large organic sliced yellow onion
1 Tb olive oil
1 1/2 cup sliced organic chanterelle mushrooms
1 Tb butter
1/4 cup dry white wine
1 tsp garlic
1 organic sliced tomato
1 cup gorgonzola cheese
3 hamburger buns
Any condiments of your choosing
Melt 1 Tb butter and garlic in a small or med skillet on med heat for about a min, or until garlic is fragrant. Add chanterelle's and white wine and cook until chanterelle's are crispy (be sure not to charr them.)
Melt 1 Tb olive oil in a different small or med skillet. Add the sliced onions and cook until caramelized (browned.)
Heat grill to med/high and oil grates. Cook the burgers until desired doneness. Medium is about 5-6 minutes. Place the buns on the grill for about 1 min.
Assemble the lettuce, tomato, patty, gorgonzola, onions and top with the chanterelles and add any condiment desired.
Recipe adapted from Epicurean Mom