Title: Beef with portobello wine sauce - chatelaine
 Categories: Main dish, Meats
      Yield: 4 Servings
 
    500 g  Lean ground beef
    1/2    Dry red wine
    1/2 ts Pepper; coarse ground
      4 tb Roquefort or stilton cheese
    3/4 lb Portobellos; (375g or 4 med)
 
  1.  Use beef right out of package or season as desired.  Form into 4
  thick patties and place in large nonstick frying pan over med.  Brown
  meat from 2-4 mins per side (patties will not be fully cooked at this
  point).
  
  2.  Pour in 1/2 cup of the wine and generously grind pepper over
  patties. Reduce heat to med and simmer, uncovered, for 3 mins.  Turn
  patties, crumble cheese over top and continue simmering uncovered
  until cheese begins to melt, about 3 mins.  Remove patties to warm
  platter and cover.
  
  3.  Meanwhile, separate stems from mushroom caps.  Thickly slice
  stems and caps.  As soon as you remove burgers, add mushrooms to wine
  in pan and increase heat to high.  Stir constantly until they are hot
  (3-4 mins) and add remaining 1/4 cup wine if needed.
  
  4.  Spoon mushrooms around patties, then pour sauce over top.
  
  Good with crisp green vegetable and mashed potatoes. Var: try forming
  patties around rounded tsp of cheese.
  
  Per serving:
      331    calories, 22.1g fat
      117 mg calcium, 25.9g protein
  
  Contributor:  Chatelaine Jun 97 - "5-Star" Preparation Time: 00:25