20 cremini mushrooms medium size

300g twice-ground beef

1 bunch of chives

1 small shallot

Aged Balsamic Vinegar of Modena PGI

Extra virgin olive oil

tomato paste

salt

black pepper

Wash in water the champignon mushrooms very rapidly, dry thoroughly with a clean cloth, separate the caps from the stems and chop them coarsely.

Wash the chives and cut in small pieces using kitchen scissors. Clean the shallot and chop finely. Put in a bowl the ground meat, the chopped shallot, chives, the mushroom stems chopped, a ribbon of oil, salt, black pepper freshly ground and 2 or 3 tbsp  Aged Balsamic Vinegar of Modena PGI.

Mix all the ingredients together thoroughly; seal the bowl with clear film and place the beef tartare in the fridge.

In a small pan heat up 1dl of Aged Balsamic Vinegar of Modena PGI, add a spoon of tomato paste and bring to a boil while stirring.  Reduce until reaching a syrup-like consistency, just like that of a sauce.

Take the dressed beef tartare out of the fridge and divide in bite size pieces of 30g each, shape them as tiny burgers.

Place 10 champignon mushroom caps on a work surface with the concave side upwards, top with the tartare burger flavoured with the Balsamic Vinegar of Modena PGI and dress each burger with the sauce you prepared.

Set the remaining champignon caps with the concave side downward and close like a two-faced sandwich, hold it with a toothpick.

Serve the champignon mini burgers with Balsamic Vinegar of Modena PGI as delicious finger food with the aperitif.