Bryan and I have worked on this recipe for a while. We’ve tried several different wines and think that Shiraz pairs with the Sharp Cheddar the best. As for the cheese, the sharper, the better! Garlic, butter, wine, and cheese: always a winner!
- 2 Tbsp. butter
- 2-3 cloves garlic, minced
- 8-16 oz. White Button Mushrooms or Baby Portabella Mushrooms (for steak topper, quarter whole mushroom; for caps, carefully remove stems)
- 1/4-1/2 c. Shiraz Wine (feel free to use your favorite wine)
- 4-8 oz. Extra Sharp White Cheddar Cheese (for steak topper, shred; for caps, cube enough for one square to fit inside each cap)
- Salt and pepper to taste
First, clean your mushrooms gently with a brush or soft towel (note: you should not use water on mushrooms, as it makes them spongy; I recommend organic, to be on the safe side). If you are making Mushroom Caps, gently remove the stems and discard or sautée on the side; if you are making the Steak Topper, quarter each mushroom, including the stems.
Melt butter in a large skillet over medium low heat and add minced garlic. Add mushrooms to the skillet and brown (for caps, place top side down and flip half way through cooking). Sprinkle with salt and pepper as desired. Once the mushrooms are golden brown, add the wine to the bottom of the pan, cover and simmer for 15-20 minutes. Once most of the wine has reduced, top with cheese and continue to cook covered for 3-4 minutes.
Mushroom Caps are an excellent appetizer or side dish. We typically end up making them as a steak topper, as it’s a less time consuming process in the long run. The mushrooms also make an excellent baked potato topper! Bon Appetit!