Print Friendly Recipe
- Gary Backman
- 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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