by Teresa Taylor
November 6, 2009
Original Article
Dutch’s Portobello Mushroom Burger
Cowboy grub?
By Teresa Taylor
Friday, November 6, 2009
The ’50s and ’60s were the golden era of TV Westerns, the glorious days of “The Lone Ranger,” “Rawhide,” “Bonanza” and many more.
I, like a gazillion other kids, dreamed of being a cowgirl, or cowboy, whatever. If I could gallop on a horse over the plains, sleep under the stars and eat campfire grub from a metal plate, ah, heaven.
Even now, cowboy things catch my eye. So it was with “Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens” (Andrews McNeel, $29.99). It arrived among the annual flood of fall cookbooks.
It’s authored by Grady Spears, a Texas restaurateur and cowboy-turned-chef who also has done menus for the Bush family at the Texas Governor’s Mansion. The book is a fetching one, with beautiful photographs of the food as well Western scenes throughout.
Hop Sing wouldn’t have served this to the Cartwrights, but it has turned out to be a surprise hit at Spears’ Fort Worth restaurant, Dutch’s. “The herbed mayo really adds to the overall flavor,” Spears says.
Giddyup!
Dutch’s Portobello Mushroom Burger
Serves 4
Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
4 portobello mushrooms, cleaned and stems removed
For herbed mayonnaise:
1/2 cup mayonnaise
2 teaspoons minced fresh rosemary
1 roasted garlic clove, minced
For burgers:
Kosher salt
4 hamburger buns, toasted
2 cups field greens, or 1 large bunch arugula
8 thin slices tomato
4 thin slices red onion
4 slices Swiss cheese
Directions
In a large bowl, whisk together the oil, vinegar and mustard. Place the mushrooms in the marinade and let sit for at least 1 hour.
While the mushrooms are marinating, make the mayo, combining all the ingredients in a bowl; cover and refrigerate.
Preheat the oven to 400 degrees or prepare a gas or charcoal grill to medium-high heat. Remove the marinated mushrooms from the liquid and season with kosher salt. Discard the marinade. On the grill, cook the mushrooms over medium-high heat for 4-5 minutes on each side; in the oven, roast them, top side down, for 15-20 minutes, or until the mushrooms are soft. Remove from the heat and set aside.
Spread the herbed mayo evenly on each half of the buns. Place each mushroom on a bottom bun and put a quarter of the greens atop each warm mushroom. Top with 2 slices tomato and a slice each of onion and cheese. Serve warm.
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