I went to supper the other night with a friend I think of as one of the finest chefs in the South.
Chef Alex Perry, co-owner of Vestige in Ocean Springs and Saisho in Mobile is amazingly talented, but the point I want to make here is this: we had supper at 32, the steak house at the IP Casino, one of the Coast’s best fine-dining restaurants. Guess what Chef Perry had? You got it, a burger.
So if you have been questioning my judgment on blogging about burgers all week, think again.
Tuesday we explored cheeses, and today we are going to explore a special topping of which I am very fond.
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You can have a burger solo, or you can add lots of gooey melted cheese on top, or anything else that seems good to you, but do not underestimate the deliciousness of mushrooms on a worthy burger.
The best mushrooms are expensive. Wild, hand-foraged morels are probably at the top of the list.
Expect to pay $25 an ounce for farm-raised domestic morels and twice that price for forged morels from the Pacific North West.
But for this application, the best are not essential. Choose mushrooms that are fresh and health looking.
If they are a bit crumbly, avoid them. Just thin slice, sauté in butter until they start to give up their liquid, cook just a few minutes more. Then they are done.
When you add them to the burger make sure to use that pan juice and leftover butter. It would be a sinful waste to toss that bit of deliciousness out. Now get ready for a truly great burger.