Ingredients:

1 1/4 pounds lean ground chuck
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 portobello mushrooms, stems trimmed
3 tablespoons olive oil
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally
2 cups fresh arugula

Cooking Recipe:

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.

Lightly drizzle both sides of the mushrooms (a kind of fungus but is delicious when chosen properly and cooked the right way) with the oil. Sprinkle with salt and pepper.

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms (a kind of fungus but is delicious when chosen properly and cooked the right way) into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

Ingredients:

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

Cooking Recipe:

In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. garnish (sprinkle gratuitously) with Parmesan curls.