Roasted Mushrooms with Red Wine Bordelaise Sauce

Roasted Mushrooms
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

A tender filet topped with cremini, oyster and shiitake mushrooms in a hearty red wine bordelaise sauce.

¼ cup of oyster mushrooms, peeled
¼ cup of shiitake mushrooms, stem removed and sliced
½ cup of cremini mushrooms, quartered
4 filets, grilled
1 teaspoon of finely chopped garlic
1 tablespoons of olive oil
Salt and pepper to taste
1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)

Peel the oyster mushroom cluster and stem, then discard the center remaining cluster. Stems can be left on the mushroom.
Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix.
Transfer mixture to a foil lined sheet try into a flat layer.
Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside.
Add mushrooms to bordelaise sauce and let warm.
Spoon mushroom mixture over expertly grilled filets.

Red Wine Bordelaise Sauce
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine 
2 cups veal stock
Salt and pepper to taste

Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes.
Add red wine and bring to simmer.
Reduce heat to low and let mixture cook until it’s the consistency of syrup.
Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.

Recipe serves four.

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