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Roasted Mushrooms & Red Wine Butter Recipe

Roasted Mushrooms & Red Wine Butter Recipe

Definitely take advantage of this week’s special offer on our Flat Iron Steak. This delicious cut of meat is often underrated but can be beautifully and (more importantly) easily prepared in a pan, under the grill or on the BBQ. Here’s a great side-dish recipe to go alongside our Lidgate steak if you’re feeling a bit uninspired!


1.3kg mixed mushrooms, such as cremini, oyster and chanterelle, halved if large
3/4 cup plus 1 tablespoon canola oil
1 tablespoon thyme leaves
1 teaspoon minced rosemary
1 large shallot, minced
1 tablespoon minced garlic
1 cup dry red wine
3 tablespoons cold unsalted butter, cubed
1/4 cup chopped tarragon
1/4 cup chopped parsley



Step 1

Position racks in the upper and lower thirds of the oven and preheat to 400°. Heat 2 large baking sheets in the oven for at least 10 minutes. 

Step 2

In a large bowl, toss the mushrooms with 3/4 cup of the oil, the thyme and rosemary. Remove the baking sheets from the oven and immediately spread the mushrooms on them in an even layer. Roast for 25 to 30 minutes, until tender and browned, stirring halfway through roasting.

Step 3

Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the wine and simmer until reduced to a glaze, 3 to 5 minutes. Swirl in the butter and season with salt and pepper.


Recipe originally found at:

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