Tuesday, March 15, 2011

Guinness Mushroom Patty Melts with Ground Turkey


No time for a slow-simmered Guinness beef stew? Don't have the will to assemble a mashed-potato-topped shepherd's pie? Then here's your perfect St. Patrick's Day weeknight supper. I got this recipe out of a Cooking Light from several months ago. This was one of those times when the photograph was absolutely all I needed to convince me to make the recipe as soon as possible. My image above is nice, but the pros at CL really exploited this sandwich for all it's worth.

I've made it for dinner three times now. It's so good. It's not lightning fast. You have to cook the turkey patties, cook the mushrooms and then assemble and grill the sandwiches. It's definitely easy and fast enough for a weeknight though. The CL version uses ground sirloin, but I've always done it with turkey. They also call for "dark beer," such as porter, but I immediately thought Guinness. And of course, I've played around with seasoning to my own liking (strangely, the original recipe does not advise you to season the ground meat...so remember, recipes are merely advice). Also, if you don't have stout and would never ever buy it, you could substitute red wine or dry sherry. Both would be just great.

Need dessert? These sandwiches are actually quite healthy! Try Guinness Brownies.

Guinness Mushroom Patty Melts with Ground Turkey
Adapted from Cooking Light
Season the ground turkey with any spices and herbs you want. I kept it simple with salt, pepper and dried thyme because I like thyme with mushrooms. I really like Pepperidge Farm marble rye, so that's what I use.

Makes 4 (to make 2 sandwiches, halve the turkey, bread and cheese; but make do with leftover mushroom mixture)

1 lb. ground turkey breast
Salt and freshly ground black pepper
Pinch dried thyme
1 Tbs. olive oil
1 small onion, thinly sliced into half moons
8 oz. sliced mushrooms
1 1/2 tsp. all-purpose flour
1/3 cup Guinness stout
8 slices marble rye
4 (3/4-oz) slices reduced fat or regular provolone cheese

Season turkey with salt, pepper and dried thyme to taste (I recommend at least 1/4 tsp salt). Shape into 4 thin, oval patties. Heat 2 heavy skillets to medium-high and coat with cooking spray (or work in batches with one skillet, or use a griddle). Cook patties until both sides are golden brown and centers are no longer pink. Transfer to a plate.

Wipe out one of the skillets, add the oil and heat on medium. Add onion and mushrooms. Season with salt, pepper and thyme and cook until soft and golden brown. Sprinkle with flour and cook 1 minute. Add Guinness and simmer, stirring often, until thickened, about 1 minute.

Grab your bread and assemble sandwiches, topping each patty evenly with mushroom mixture and a slice of cheese. Wipe out the skillet you used for the mushrooms and heat both skillets on medium. Mist tops of sandwiches with cooking spray and add to skillets, cooking spray-side down. Cook until crisp and golden brown. Mist the bread that's facing you with cooking spray, then flip sandwiches and continue cooking until crisp and golden. Serve immediately.

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