ZINFANDEL STEAKHOUSE MUSHROOMS
Delicious on top of your favorite steak, this French recipe is from 5-Star Chef Ivan Flowers. Serves Four
A long-time Big Blend expert and radio guest sharing recipes and cooking advice, on Big Blend Radio, Chef Ivan Flowers likes to keep food simple and fresh!
2 Lbs. Large White Button Mushrooms
5 Tbsp. Olive Oil
1 Tbsp. Garlic Puree (equal parts fresh garlic to canola oil blended together)
¼ Cup Panko
½ Tbsp. Unsalted Butter
1 Tbsp. Sweet Chili
1/3 Cup Zinfandel
1 Tbsp. Finely Chopped Fresh Thyme
Spray Oil
Salt
Pepper
Preheat oven to 400 degrees.
Wipe mushrooms clean and cut off any woody stems. Place clean mushrooms in a large bowl and toss with three tablespoons of olive oil, making sure every mushroom is coated.
Place coated mushrooms on a sprayed baking sheet, cap side down. Cook in oven about 20-30 minutes. Remove when they are deep brown. Set aside.
In a large sauté pan over medium-high heat put the remaining two tablespoons of olive oil and the garlic puree. Stirring, cook for one minute.
Next, add the roasted mushrooms and sauté for three minutes, stirring occasionally.
Now, deglaze the pan with the zinfandel. Let the wine reduce by half. Add in the butter and sweet chili and cook for two more minutes. Salt and pepper to taste.
Remove the pan from the heat and sprinkle the panko over the mushrooms. Place the pan under the broiler until panko is golden brown. Remove from oven and top with the fresh thyme.
