Posts Tagged ‘Paula of bell’alimento’

Blended Mushroom Meatloaf with Mushroom Sauce

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.

Ingredients:

4 tablespoons unsalted butter
16 ounces cremini mushrooms – divided
kosher salt/pepper
1 tablespoon fresh thyme
4 tablespoons all-purpose flour
2 3/4 cups broth – divided
1/2 cup half/half
1 1/2 pounds meatloaf blend (beef, pork, veal)
1/2 onion – minced
2 tablespoons Worcestershire sauce
1/2 cup panko bread crumbs
1 egg – beaten

Directions:

Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.

Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.

Preheat oven to 325 degrees.

Pulse remaining 4 ounces of mushrooms in a food processor.

Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.

Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.

Skim fat off sauce prior to serving.

Mushroom Bruschetta

Paula from bell’alimento demonstrates how bruschetta can transform from casual tailgating fare to dinner party elegance.

Ingredients:

2 tablespoons chili infused olive oil (or regular olive oil with a dash of cayenne pepper)
1 tablespoon butter
8 ounces mushrooms – sliced
2 cloves garlic – minced
1 Tbsp fresh oregano
2 tablespoons dry white wine
1 baguette – sliced thickly
Fontina cheese – sliced thinly

Directions:

1) Preheat oven to 350 degrees.
2) Add oil and butter to a large sauté pan, melting the butter over medium heat. Add mushrooms, garlic, oregano and cook for approximately 4-5 minutes.
3) Season with salt and pepper. Add wine. Reduce heat and cook until liquid has reduced. Using a slotted spoon transfer mushrooms to a small bowl. Set aside.
4) Lightly dip baguette slices into mushroom liquid. Transfer to baking sheet and cook until golden and toasted.
5) Spoon 2 tablespoons of the mushroom mixture on each baguette slice. Top with a slice of Fontina. Return the bruschetta to the oven and cook just until cheese has melted, 1-2 minutes.
6) Garnish with additional oregano, if desired.

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