Roasted Mushrooms for a Crowd

We love the sauteed mushrooms from a popular restaurant chain (salty, peppery goodness). This recipe is not exactly the same, but very good and makes enough to serve a crowd. If you're looking for something good to go with steak at your next cook out, this may be it! Even better made ahead and reheated.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 10 cups

Ingredients

• 5  lbs mushrooms, cleaned
• 8  ounces shallots, minced
• 3  large garlic cloves, minced
• 1  teaspoon dried thyme
• 1  teaspoon black pepper
• 1  cup red wine
• 6  teaspoons beef bouillon powder
• 1  cup hot water
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1⁄3 cup  mushroom soy sauce or 1⁄3 cup dark soy sauce or 1⁄3 cup reduced sodium soy sauce
•  additional  salt and pepper

Directions

1. Preheat oven to 400 degrees F.
2. Place cleaned mushrooms in a large roaster and set aside.
3. In a skillet melt the butter with the oil.
4. Add minced shallots and saute until translucent.
5. Add garlic, pepper, and dried thyme. Saute until fragrant and garlic is softened.
6. Add wine. Bring to a boil, and allow to bubble until some of the alcohol cooks off and the wine reduces a bit.
7. Mix beef bouillon powder, soy sauce and hot water. Add to skillet, stirring well.
8. Allow to simmer for a minute or two to blend flavours.
9. Pour mixture over the mushrooms in the roaster. Cover with the roaster lid.
10. Roast in 400 degree F oven for 20 minutes, then stir. Place back in oven uncovered and roast an additional 20 minutes.
11. Taste the liquid. Moisture from the mushrooms has diluted it some. Season with salt and pepper to taste.
12. If you like you can strain out the mushrooms and reduce the cooking liquid by about half, then pour over the mushrooms in a serving container.