Taste WA 2025 Recipe #2: Beefalo Stuffed Mushrooms with Chardonnay & Stilton Butter Sauce paired with Cabernet Franc

Our next recipe focusing on WA-grown ingredients is this twist on a classic stuffed mushroom highlighting Beefalo.  Think rich, flavorful ground Beefalo from Eastern WA, Seattle-based Beecher's Cheddar, and a killer Chardonnay garlic butter sauce with Stilton, all nestled in perfectly roasted mushrooms. Pair with a glass of 2021 Cabernet Franc, and you've got a bite to remember. But first, let’s back up a little bit…

I was first introduced to Beefalo many, many years ago - the owners of a Beefalo ranch in Ellensburg were at Haggen doing a cooking demo introducing folks to their product. I had such a tasty and enjoyable experience, it left a lasting impression and I have been eating Beefalo ever since. Now more than ever, I think it’s so important to learn more about locally grown foods and sustainability. There are several Beefalo ranchers to explore in Washington state! We got ours for this recipe at Haggen by pre-ordering. Ask your local butcher (grocery store or private) about ordering some and try replacing beef in any recipe. Now let’s learn more about this amazing meat before we get to the recipe… 

Beefalo are fascinating creatures! They are a hybrid species, created by crossing domestic cattle with American bison. Beefalo exhibit what's known as hybrid vigor, or heterosis. This means they often inherit the best traits from both parent species, such as the hardiness and disease resistance of bison and the meat quality of cattle. Beefalo are known for:

Quality: Beefalo meat is healthier than conventional beef, being lower in fat and cholesterol, yet higher in protein. Its flavor is a delicious blend of beef and bison.

Adaptability: Beefalo are highly adaptable to various climates and environments, retaining the bison's ability to thrive in harsh conditions, making them more resilient than some cattle breeds.

Conservation: Beefalo help conserve the American bison by maintaining genetic diversity and preserving bison genes.

Efficiency: Beefalo are efficient grazers, converting grass and forage into meat more effectively than some traditional cattle breeds, benefiting sustainable agriculture practices.

So, whether you're interested in sustainable farming, healthier meat options, or simply curious about unique animal hybrids, Beefalo certainly have a lot to offer! 🐃🥩 Ready to give it a go? 😊

Beefalo Stuffed Mushrooms with Chardonnay & Stilton Butter Sauce

Serves 4-6

Recipe by Tanya Miller

Suggested wine pairing: 2021 Cabernet Franc

INGREDIENTS:

For mushrooms:

• 1 lb ground Beefalo

• 8-12 med-large size mushrooms (we recommend larger mushrooms if you can find them!)

• 2 Tbsp shallot, finely minced

• 1-2 cloves garlic, finely minced

• ~1½ tsp Montreal steak seasoning, divided

• ¼ tsp dried thyme

• ¼ tsp dried rosemary

• ~½ c shredded Beecher's Flagship Cheddar

• Olive oil

• Optional: Stilton Blue Cheese, finely crumbled (highly recommended)

• Garnish: Finely shredded/chopped arugula

For Chardonnay garlic butter sauce with Stilton:

• ½-¾ c Gård Chardonnay

• 4 Tbsp butter

• 1 Tbsp shallot, finely minced

• 1-2 cloves garlic, finely minced

• ~1/4 tsp dried thyme

• Sprig fresh rosemary 

• Stilton, as much as your heart desires 🙂

• Salt, to taste if needed

DIRECTIONS:

For mushrooms: 

1. Preheat oven to 425°. Clean mushrooms with a soft brush and remove entire stem, leaving room in the cap to hold the filling. Finely dice stems and set aside. Add the mushrooms to an oven-safe pan. Drizzle with olive oil and sprinkle about a tsp of Montreal seasoning inside the mushroom caps. Par cook for about 15 min, depending on the size. 

2. While the mushrooms cook, heat a frying pan to medium-high. Add Beefalo to pan, sprinkle with about 1 tsp Montreal and cook until nicely browned. Reduce heat to low. Add shallots, garlic, dried thyme and rosemary and sauté for 2-3 min. Remove from heat. You may not want to use the entire pound of meat, so you could set about ⅓ aside at this point. It will depend on how many mushrooms you have and how big they are. Mix Beecher’s cheese into the Beefalo while still warm. Set aside.

3. Once the mushrooms are mostly cooked, remove pan from the oven. Pour the liquid from each mushroom into the pan, and add empty mushroom caps back. 

4. To fill: Place about 1 tsp of shredded Beecher’s cheese inside each mushroom. Stuff the mushrooms with the Beefalo/Beecher’s mixture - amount will depend on mushroom size. Top with one more Beecher’s and/or Stilton cheeses. Return pan to the oven and broil for 3-5 min, depending on your broiler, until cheese is melted. Remove mushrooms from pan and set aside.

For sauce:

1. Melt butter in the same pan the mushrooms were in (to keep all that flavor goodness) over low heat. Sauté shallots, garlic, thyme and rosemary sprig in the butter until slightly softened, about 2 min. Add Chardonnay to the pan and reduce until the alcohol has evaporated and the flavor is to your liking - about 5-7 minutes. Then stir in and melt at least 2 Tbsp Stilton, more if desired.

2. Give the sauce a taste. Adjust accordingly

To plate: Place warm mushrooms on a serving tray and spoon finished sauce over top. Sprinkle with arugula and enjoy with a beautiful glass of Cab Franc. Cheers!