Porcini Mushroom Meat Loaf With Mushroom Gravy Recipes

MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb blend, and optional garlic. Blend well.
• Pack the meatloaf mixture loosely in the prepared loaf pan. Bake 1 1/2 hours.
• While the meatloaf is baking, make the gravy. In a medium saucepan over medium heat, melt oil with butter.
• Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Stir in the flour until well blended.
• Add the beef stock and continue cooking, stirring, until thickened.
• Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce.
• Continue simmering, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper, as needed.
• Spoon the gravy over the sliced meatloaf or serve it in a bowl on the side.
• Enjoy.

BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375°F.
• Spray a lined baking sheet with the cooking spray.
• In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
• Mix all the ingredients with clean hands until fully mixed.
• Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
• Invert the pan over the greased baking sheet and gently transfer onto the sheet.
• Bake for 50 minutes.
• Meanwhile, mix 3 tbsp tomato sauce with 1 tbsp balsamic vinegar. Set aside.
• After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY

Steps:

• For mushroom butter:
• Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
• Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
• *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
• Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
• Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini through fine-mesh strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
• 2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl and reserve. Pulse 5 ounces of white mushrooms in processor until finely ground, 8 to 10 pulses.
• 3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed mushrooms and 1/4 teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Wipe out skillet with paper towels.
• 4. Add pork, 1/4 cup reserved porcini liquid, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, and ¾ teaspoon pepper to cooled mushroom-saltine mixture and knead gently until nearly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board and tent loosely with aluminum foil.
• 5. Slice remaining 5 ounces white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced mushrooms and reserved porcini and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, 1/2 cup reserved porcini liquid, and remaining 3/4 teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with gravy.
• **Swanson Certified Organic Free Range Chicken Broth is our ATK taste-test winner.

MEATLOAF MUSHROOM GRAVY (COOKS COUNTRY) RECIPE - (4.4/5)

Steps:

• Steep porcinis in microwave for 1 minute; process 16 saltine crackers in food processor for about 30 secs. tip fine crumbs form; then pulse 5 ozs. button mushrooms for about 8-10 pulses; Saute onion in oil until brown and softened (about 8 minutes); add pulsed mushrooms and sauté; add minced garlic; and add to processed saltines. Cool mixture for 15 mins. Drain off liquid from porcinis with strainer and coffee filter. Save liquid and add 1/4 cup of liquid to cracker crumbs and softened sauté mixture. Add worcestershire, salt, pepper, eggs; and stir. Add pork, and beef and mix with hands to combine. Shape into oval loaf into skillet about 10 inches long by 6 inches wide. Bake at 375 degrees for about 45 minutes. (160 degrees internal temp.) Take out meatloaf and tent with tin foil to rest. Clean up schmutz in pan and use remaining grease to sauté balance of sliced button mushrooms; add balance of porcinis, minced. Cook for about 6 minutes, then add salt and minced fresh thyme. Add flour. Cook for 1 or 2 minutes. Add chicken broth and porcini liquid and worcestershire. Cook for 10 or 15 minutes tip it forms a gravy. Slice meatloaf and served with gravy on top.

PORCINI MUSHROOM GRAVY

Steps:

• Soak mushrooms in warm water for 5 minutes.
• In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
• Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
• Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.