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.
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.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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