Ingredients

serves 4

　　1 pound ground sirloin

　　1 pound ground veal

　　2 garlic cloves, grated or finely chopped

　　Freshly grated nutmeg, about 1/4 teaspoon

　　Salt and pepper

　　1/4 cup fresh flat-leaf parsley leaves, a handful, finely chopped

　　3 tablespoons EVOO (extra-virgin olive oil)

　　4 portabella mushroom caps, thinly sliced

　　2 tablespoons fresh thyme leaves, chopped

　　1/2 cup Marsala

　　2 tablespoons butter

　　4 crusty kaiser or ciabatta rolls, split

　　A chunk of Parmigiano-Reggiano cheese, for shaving

　　

Step 1

In a mixing bowl, combine the ground meats with the garlic, nutmeg, salt and pepper, and chopped parsley. Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.

　　

Step 2

Preheat a large nonstick skillet with 1 tablespoon of the EVOO over medium-high heat. Add the patties to the hot skillet and cook for about 8 minutes total for medium-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.

　　

Step 3

Meanwhile, heat a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the mushrooms to the hot oil and sauté until golden brown. Season with salt, pepper, and the thyme. (Hold off seasoning until the mushrooms are brown because the salt will draw out liquids that would otherwise slow down the browning process.) Douse the pan with the Marsala and reduce for 30 seconds, then add the butter, melt, and turn off the heat.

　　

Step 4

If the rolls are not super-crusty, warm them in the oven on low heat.

　　

Step 5

To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms. Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.

　　Rachael Ray's Look + Cook