Marx Foods Mushrooms

Recently Marx Foods offered the opportunity to sample a few varieties of their dried mushrooms to anyone interested in testing them and writing about their experience on their blog. I sent and email with my preferences (Maitake, Lobster, Porcini and Oyster) and within days this wonderful box of dried treasures arrived in the mail.

It didn't take me long to figure out that one thing I was going to do was use an assortment of the mushrooms as a topping for a bison burger. (Those who know me know of my weakness for a good burger.) I picked the Lobster, Porcini and Maitake mushrooms for this recipe since they all sturdy and would hold their own in a flavor match against a burger.

While I got the burgers ready for grilling I soaked the mushrooms in hot water. I love the look of each of these mushrooms and they really look wonderful together!

Once they were soft, they were ready for chopping. Don't they look beautiful and hearty on the cutting board? I love mushrooms!

I sauted the chopped mushrooms in olive oil and butter. When they were soft I added some green onion, salt and pepper and some chopped fresh thyme and parsley from our garden. They smelled divine while they were cooking!

To finish the dish, I had made up a bit of chipotle ketchup from Bobby Flay's Burgers, Fries and Shakes cookbook by simply combining a cup of ketchup, 3 tablespoons or pureed canned chipotle in adobo and 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.

The mushrooms elevated a simple bison burger to a meal worthy of cloth napkins! Greg added one of his home brews and final result was the perfect summer meal for eating out on the deck.

Next, I'll be whipping up something special with the Oyster mushrooms. I can't wait!