Posts Tagged ‘ground meat’

Mushroom Meatloaf with Mushroom Gravy

Yield: 1 loaf serves 8 portions

Ingredients:

Meatloaf:
1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper

Mushroom Sauce:
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce

Directions

Meatloaf
Preheat oven to 350 degrees F.

In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined

Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.

Mushroom Gravy
In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

To serve: Slice the meatloaf and top with mushroom sauce.

Spicy Moroccan Mushroom Meatballs with Harrisa Aioli

Meatballs

Yield: 4 – 6 Portions for Appetizers

Ingredients

1 pound mushroom, button finely minced, sautéed and cooled
1 pound ground meat (turkey, chicken, pork or beef)
½ cup bread crumbs
1 egg, large
1 teaspoon Kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 pinch red pepper flakes
2 teaspoons Harissa paste
2 teaspoons lemon zest
1 cup olive oil for frying
1 cup vegetable oil for frying

Directions

Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a pattie a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying.

When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350 degrees.

Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 – 3 more minutes until golden brown.

When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harrisa Aioli

Yield:2 cups

Ingredients:

4 egg yolks
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
4 large cloves garlic peeled and pureed
1 Tablespoon Harrisa paste
Kosher salt to taste

Directions

In the bowl of a food processor add the egg yolks, pureed garlic, and Harrisa paste. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt and taste for flavor.