1 large yellow onion, thinly sliced
½ pound shiitake mushrooms, cleaned & sliced
Salt and ground black pepper
5 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons tomato paste
1 teaspoon pimentón (smoked paprika)
1½ cups dry red wine
1½ cups fresh breadcrumbs
¾ cup milk
1 pound ground lamb
1 pound ground beef
2 teaspoon dried thyme leaves
½ teaspoon hot red pepper flakes

Ingredients (Cont.)

3 large eggs, beaten
½ cup currants or raisins
¼ cup chopped fresh parsley
Salt & pepper


1. Preheat oven to 350 degrees.

2. Heat 1T of oil in a large skillet over medium heat. Add onions; saute for 7-10 min until golden brown & caramelized. Remove from pan.

3. Next sautee mushrooms for 4-5 minutes, season with salt & pepper. Remove from pan.

4. Sautee garlic in 1T of olive oil for 1 minute. Mix Dijon, Worcestershire, tomato paste, and

pimentón. Add to pan with garlic. Cook for 1 min and then add wine. Reduce heat and cook until it resembles a thick sauce, 5 to 7 minutes.

5. Mix breadcrumbs and milk, set aside.

6. In a large bowl, mix lamb, beef, thyme, pepper flakes, eggs, mushrooms, onions, wine mixture, 1½ teaspoon salt and ½ teaspoon pepper. Mix until well combined.

7. Add in in breadcrumb mixture, currants, and parsley and mix.

8. Divide into two equal logs and place on foil or parchment-lined cookie sheet.

9. Bake until a meat thermometer registers 160, about 40 to 45 minutes.

10. For an impressive, brown exterior, broil on high for a minute or so. Let rest five minutes;slice and serve.

11. Serve with O’Brien Estate Seduction & enjoy!