FOURTH & HEART TRUFFLE GHEE-BRAISED PORTOBELLO MUSHROOM BURGERS
by Peter Lemos of Wax Paper
1 Jar of Fourth & Heart Truffle Ghee
10 Portobello Caps (brush & wash)
2 Yellow Onions (halved)
4 Carrots (washed)
2 Whole Garlic Heads
1 Bunch Parsley
1 Bottle of White Wine
Salt & Pepper
Place all of the ingredients into a deep roasting pan. Season everything with salt & pepper. Cover and braise in 325F oven for 1.5 hours. Once cooked, remove from the oven & let everything cool in the pan.
Remove the mushroom caps and sear them off in a hot pan or on the grill. Season (lightly) once again. As a veggie option, serve as is on a bun, with your choice of fixin’s, or slice like a steak and serve atop a beef patty. Enjoy!