Cooking Corner<::;: Mushrooms and Burgers: Perfect Partners Fresh mushrooms add savory flavor to your burgers, inside and out. (NAPSA)—Wantto raise your hamburgers to a new level? Add chopped fresh mushroomsto the mix. The mushroomsnot only add wonderful, savory flavor, but they release their juices as the burgers cook, keeping them moist and juicy. Serve your beautiful burgers open-face with the perfect topper—sliced mushroomsand onion, sauted in the sameskillet. Mushrooms also give your burgers a nutrition boost! You get B vitamins, heart-healthy potassium and cancer-fighting selenium. For more ways to add mushrooms to your meals, visit www.mushroominfo.com or send a stamped, self-addressed envelope to: Cooking with Mushrooms, P.O. Box 636, New York, NY 101590636. OPEN-FACED MvusHROOoM BURGERS 1 pound fresh white mushrooms 1 pound groundbeef 1 tablespoon Dijon mustard 2 tablespoonsoliveoil, divided 1 medium onion,sliced \ teaspoon each salt and ground black pepper 4 slices crusty bread, toasted Chop enough mushrooms to measure 1% cups; slice remaining mushrooms. In a bowl, combine ground beef, chopped mushrooms and mustard; gently form into 4 burgers. In a large heavy skillet, over medium heat, heat half of the oil. Add sliced mushrooms and onion; cook andstir just until tender, 5 to 6 minutes. Removeto a bowl along with juices. In the sameskillet, heat remaining oil. Add burgers; cook until browned and cooked through, 4 to 5 minutes on each side; remove to a plate; keep warm. Pour off excess fat; return mushroomonion mixture to skillet; add salt and pepper. Cook andstir until hot. Arrange each burger on a toasted bread slice with a lettuce leaf and tomatoslice, if desired. Spoon mushroomonion mixture onto burgers. YIELD:4 portions
