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Recipe Information
Gary Backman

Serves/Makes:2 loaves

  • 1 oz (28 grm). dried porcini or other mushrooms soaked in boiling water for 30 minutes
  • 1 cup (225 ml) soft fresh bread crumbs
  • 1/2 cup (125 ml) heavy cream
  • 2 tbsp (30 ml) olive oil
  • 1 cup (225 ml) chopped onions
  • 2 garlic cloves, minced
  • 1/2 lb (.2 kg). fresh shiitake,porcini or other wild mushrooms, sliced thin
  • 2 lg. eggs, beaten
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1/4 cup (60 ml) chopped fresh parsley
  • 1 tsp (5 ml) dried thyme
  • 1 tbsp (15 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 lb (.5 kg). ground round
  • 1 lb (.5 kg). ground pork
  • 1 lb (.5 kg). ground veal or turkey
  • 6 slices bacon
  • Remove the dried mushrooms from the liquid; chop and set aside.
  • In a bowl soak the breadcrumbs in the cream.
  • Preheat the oven to 350 degrees (175 C.).
  • Heat 1 tbsp (15 ml) olive oil in a skillet over medium high heat.
  • Add the onions; saute until soft, about 5 minutes.
  • Add garlic; saute 2 minutes.
  • Remove onion and garlic to large bowl; set aside.
  • Add the remaining 1 tbsp (15 ml) of olive oil to pan and increase the heat to high.
  • Add the soaked mushrooms along with the fresh mushrooms to the pan.
  • Saute stirring constantly until mushrooms release there liquid and it evaporates.
  • Add the mushrooms to the onions and garlic.
  • Stir in the eggs, Worcestershire sauce, parsley, thyme, salt and pepper; mix well.
  • Add the ground meats and breadcrumbs.
  • Using your hands, mix until well blended.
  • Rinse a loaf pan with cold water.
  • Pack the mixture into it invert on a foil lined baking sheet; remove loaf pan.
  • Place 3 slices of bacon on each loaf.
  • Bake for 1 to 1 1/2 hours in oven.
  • Remove and cover loosely with foil and let rest for 10 minutes.
  • Slice and enjoy.

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