Muenster Melt Recipe
House patty, sautéed beer shrooms, muenster served on rosemary sourdough baked by Madison Sourdough Company
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Ingredients
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Sautéed Beer Mushrooms
Method
Cooking Instructions
- 1
Prepare the Beer Mushrooms
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then, add sliced mushrooms and cook until they begin to soften, about 5 minutes. Pour in the beer, add salt and pepper to taste, and let simmer until mushrooms are tender and beer has reduced, approximately 10 minutes.
- 2
Cook the Patty
Shape the ground beef into a patty and season with salt and pepper. In a separate skillet, cook the patty over medium-high heat for about 4-5 minutes on each side, or until it reaches your desired doneness.
- 3
Melt the Cheese
In the last minute of cooking the patty, place the muenster cheese on top and cover the skillet to allow the cheese to melt.
- 4
- 5
Assemble the Muenster Melt
On one slice of toasted sourdough, place the cooked patty with melted muenster cheese, top with sautéed beer mushrooms, and cover with another slice of toasted sourdough. Press down gently and slice in half to serve.
