Rosemary Brie Burgers with Fig-Glazed Shitakes - Sutter Home Family Vineyards

Ingredients

• 1 tablespoon Colavita olive oil
• 1 large clove garlic, thinly sliced
• 6 ounces fresh shitake mushrooms, stemmed
• ½ cup plus 2 tablespoons Sutter Home Cabernet Sauvignon
• 1/4 cup fig preserves
• 1 cup Garlic Bread Nibblers, crushed
• 2 tablespoons milk
• 1 tablespoon finely chopped fresh rosemary
• 2 pounds 80% lean ground beef
• 1 ½ teaspoons kosher salt
• 3/4 teaspoon teaspoon ground black pepper
• oil for brushing grill rack
• 6 ounces double cream champignon brie, rind removed, sliced
• 6 rosemary foccacia rolls, split
• crisp lettuce leaves