8-10 servings

INGREDIENTS

 

 

1-2 lbs. fresh Black Trumpets cleaned and chopped

3 1/2 lbs. ground chuck

1/2 bunch finely chopped celery

1 shredded carrot

2 sticks butter

1/4 cup minced garlic

4-5 egg yolks

1 1/2 cups panko bread crumbs

1 medium white onion finely chopped

salt and pepper to taste

 

BASTING SAUCE*

 

1/2 cup ketchup

2 1/2 tbsp. cider vinegar

1/4 cup brown sugar

1/4 cup sweet barbecue sauce

 

PREPARATION

In a large skillet, melt butter over a low heat, add mushrooms and vegetables and cook until vegetables become soft and the onion translucent. Set aside and allow to cool. Heat oven to 350 degrees F. In a large bowl, combine egg yolks and beef, plus cooked vegetables. Mix thoroughly. Form into desired shape or press into a non-stick baking pan. Bake for one hour or until internal temperature reaches 165 degrees F. About 20 minutes before the mushroom loaf is ready, add a basting sauce of your choosing.

After removing from oven, allow mushroom loaf to rest 20 minutes before serving. Don’t be tempted to slice it up too early. Crumbly, broken slices are the penalty of impatience.

 

NOTE: Other fresh summer mushrooms, such as Meadow Mushrooms (or store-bought Button Mushrooms and Portobellas), Chicken Mushrooms, or Oyster Mushrooms can be substituted or added to impart flavors unique to those mushroom species. Chanterelles, although often abundant in summer, tend to be light in flavor, and don’t match well with beef.