Beef and Mushroom Patty Shells

Beef and Mushroom Patty Shells
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 4

    patty shells

  • 2 Tbsp.
    (30 mL)


  • 1/2 lb
    (225 g)

    mixed mushrooms (oyster, shiitake, button or other), cleaned and sliced

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    onion, sliced

  • 1/2

    pepper (red, green, orange or yellow), cut into thin strips

  • 1 Tbsp.
    (15 mL)

    sauce HP

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1/2 cup
    (125 mL)

    red wine

  • 1 lb
    (454 g)

    leftover roast beef, cut into strips

  • salt and pepper to taste


Preheat oven to 325°F (160°C) and bake patty shells.

In a skillet, melt butter and cook mushrooms gently. Set aside.

In another skillet, heat olive oil. Sauté onion, sweet pepper. Add HP sauce, mustard and red wine. Reduce. Season to taste with salt and pepper. Add mushrooms leftover roast and at the last minute. Fill patty shells with beef and mushroom mixture.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007