Creamy Hamburger Beef and Mushrooms

Just a quick post for the yummy dinner Charles made today.  Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.

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  • 6 o.z. Portobello mushrooms
  • 1 1/2 pounds ground beef
  • 1/2 medium onion
  • 2 stalks celery
  • 1/2 tsp brown mustard seed
  • 1/2 tsp crushed red pepper
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1 tsp garlic
  • 1/4 tsp cayenne
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 Tbs flour
  • 1/4 cup water

Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock.  Simmer for 10 – 15 minutes. Stir in cream and add to skillet.  Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined.  Serve with noodles or rice.

Enjoy ~ Kimberly

Portobello Mushroom Burgers

I decided to make a Portobello burger today; something I’d never tried but it just sounded delicious.  My original intent was to grill them but I got busy and then had to hurry so this skillet version worked wonderfully.  Just about 5 minutes cook time was all it took.  Charles loved the Brie Cheese and its earthy flavor I liked it too, but I must confess I put cheddar on my second one.  I used the little slider buns the local grocery sells and the size was perfect.

Portobello Mushroom Burgers

  • 2 medium Portobello mushrooms
  • 2 teaspoons butter or olive oil
  • 1/4 small onion
  • salt, pepper, garlic powder
  • 4 small / slider buns
  • Brie cheese
  • lettuce
  • tomato

In medium skillet melt butter. Slice mushrooms in half horizontally.

Place each mushroom half in skillet.  Season with salt, pepper, and garlic powder if desired.  Cook 3 minutes; flip over add onion slices to skillet.  Continue cooking about 2 more minutes or until mushroom is desired tenderness.  Flip mushrooms over and top with Brie slices.  Serve on buns with lettuce and tomato or your favorite toppings.

Enjoy ~ Kimberly