Source:

Gary Backman

Serves/Makes:2 loaves

Ingredients

• 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

Preparation

• 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.

Comments