1 pound fresh mushrooms, quartered
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1 clove garlic, minced
1/8 cup white wine
1 (12 fluid ounce) can frozen orange juice concentrate
1 (4 ounce) can large shrimp, drained
1 tablespoon prepared horseradish
1 quart butter or margarine, softened
Place mushrooms in medium bowl; stir in oil, Worcestershire sauce and crushed pepper and refrigerate while microwaving.
Heat salted boiling water in medium skillet over medium heat. Cook mushrooms until tender, about 10 minutes. Remove from pan to plate. Drain, leaving some of liquid on first side. Stir in grape juice concentrate and orange juice concentrate and ladle into prepared dish. Melt softened butter in saucepan; sprinkle 1/2 cup of liquid mixture over mushrooms, coating well. Roast 15 minutes, stirring occasionally, until liquid has reduced and meat tenderizes. Drizzle over meat. Let stand 10 minutes before serving.