Porcini Burger

Burger buns, young porcini mushrooms for the sauce, mayonnaise, crème fraîche, 1 clove of garlic, parsley, 2 shallots, fresh field lettuce, 1 large ripe tomato, ground beef entrecôte, 1 thick fresh porcini mushroom, 1 mild red onion (La Tropea), salt, pepper

1. For the sauce: Slice the young porcini mushrooms. Melt butter in a pan and sauté the mushrooms with finely diced garlic and shallots over medium heat. The mushrooms should be lightly cooked but not overly browned. 2. Remove the pan from the heat, let the mixture cool, then stir in 2 tbsp of crème fraîche and 1 tbsp of mayonnaise. Season with salt and pepper. 3. For the burger: Slice the thick porcini mushroom into pieces about 1 cm thick and lightly fry them in a pan until golden brown. 4. Form a patty from the ground entrecôte, season with salt and pepper, and cook to your desired doneness (we recommend medium-rare). 5. Toast the burger buns. 6. Assemble the burger as follows: bottom bun, a generous layer of porcini sauce, field lettuce, the beef patty, the fried porcini slices, tomato slices, and onion rings. Finish with another layer of porcini sauce and the top bun. 7. Serve immediately, ideally with fries, fried potatoes, or a simple green salad.