10 ounces mushrooms, such as cremini mushrooms or baby bella, sliced
½ cup thinly sliced onions
1 ½ teaspoons all-purpose flour
¼ cup dark lager beer
4 Tbsp. butter, softened
8 slices rye bread
4 slices provolone cheese
Directions
Combine beef, chopped onion, 2 tsp. Dynasty Oyster Sauce and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press your thumb in the center of each patty, leaving a nickel-sized indentation.
Heat a large nonstick skillet over medium-high heat. Add 1 tsp. of oil to the pan, swirling to coat. Cook patties 4 minutes on each side or until done.
Heat 2 tsp. of oil in a medium skillet over medium-high heat. Add mushrooms, sliced onions, and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in remaining 2 tsp. Dynasty Oyster Sauce and beer; cook 30 seconds or until thick. Remove from heat; keep warm.
When the patties are done, remove from the pan. Wipe pan clean then heat over medium-high heat. Coat 1 side of each bread slice with butter. Place 4 bread slices, buttered sides down, in the pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining buttered bread slices (butter side up). Cook for 2 minutes on each side or until browned. Cut in half and Enjoy!
