Mushroom Meatloaf

Gourmet Mushroom Group

Serves 4


  • 1 lb. Mycopia mushrooms, mixed or single variety
  • 1 lb. lean ground beef
  • 1 lb. ground turkey breast
  • 1 small onion – about ¾ c. roughly chopped
  • ¼ c ketchup
  • 2 eggs, beaten – optional
  • 1 tsp. dried thyme
  • ¾ tsp. salt
  • ¼ tsp. black pepper


  1. Add the onion followed by the mushrooms into your food processor. Pulse until the size of lentils, but not mushy. Add the eggs, seasoning and ketchup. Eggs are optional, but the loaf holds together better with them.
  2. Combine the meats and mushroom mixture by hand. Shape into an oblong loaf in a roasting pan.
  3. Bake at 350° degrees for about 35-45 minutes.  Thicker shapes take longer than flat ones. Internal temperature should be 165° degrees when done. Allow to set at least ten minutes before slicing.

Side Note

Easy, fast, delicious. More healthful than a regular meatloaf. Low-fat mushrooms substitute for some of the meat, and for all of the high-carb bread crumbs. Beef adds flavor. Turkey reduces overall fat. Mushrooms keep it light while adding flavor. Our friends at the Mushroom Council call this “swapability.”

Tilapia with Nebrodini Bianco™ and Pernod

Nebrodini-super Hero (2)

Serves Four


  • 1 ½ pounds of tilapia
  • 8 ounces Nebrodini Bianco, sliced
  • ¼ cup sweet yellow onion, diced
  • 4 Tablespoons extra virgin olive oil
  • ½ cup fresh tomato, diced
  • ¼ cup Pernod or other anise flavored liqueur
  • ¼ cup dry white wine
  • 3 Tablespoons Meyer lemon juice


  1. Smaller mushrooms may be sliced lengthwise, larger ones may need to be cut in half and then sliced.
  2. Sauté Nebrodini Bianco™ and onions in olive oil over medium-low heat until mushrooms are almost cooked through, stirring frequently. Add diced tomato and cook three minutes more. Add Pernod and wine and simmer until liquid is reduced by half.
  3. Finish with meyer lemon juice and season to taste with salt and pepper. If Meyer lemon is not available, substitute 2 Tablespoons lemon juice and 1 Tablespoon of fresh orange juice. You can also eliminate the citrus and add 1/3 cup of heavy cream and some minced tarragon. The two preparations (citrus or cream) are distinctly different, and both are delicious. Keep mushrooms warm while cooking the fish.
  4. Lightly salt and pepper the tilapia fillets. Brush top with olive oil and broil until the thickest part of the fish will flake with a fork. 8-12 minutes. Cooking time will vary depending on your broiler. This preparation is also excellent with true cod and petrale sole.
  5. Reserve a few large slices of mushroom as garnish. Top the fish with the tomato and mushroom mixture. Fan slices of the reserved mushrooms on top of each serving.

Trumpet Royale “French Dip” with Marsala Jus

Trumpet Royale (2)

Special thanks to Duskie Estes at Zazu Restaurant, a former Iron Chef contestant and a great fan of mushrooms for this wonderful recipe.
Serves 4


  • 2 shallots, minced
  • 1 cup marsala
  • 2 cups chicken stock (or vegetable stock if you prefer)
  • 1/2 pound trumpet royale, porcini, or other cool mushroom, sliced 1/4 inch thick
  • 1/2 cup crème fraiche, we use bellwether farms
  • 2 tablespoons prepared horseradish
  • 1 lemon
  • 1 bunch arugula
  • 1 loaf rustic bread sliced 1/2 inch thick, we use della fattoria
  • olive oil for grilling
  • kosher salt and freshly ground black pepper


  1. To make the jus, in a small sauce pan on medium high heat, open shallots in a tablespoon of olive oil until fragrant, a few minutes. Add the marsala and reduce by 1/2. Add the chicken stock and reduce by 1/2. Season with salt and pepper.
  2. To make the horseradish crème fraiche, in a small bowl, combine the crème fraiche, horseradish, a little fresh squeezed lemon, and salt and pepper.
  3. To put the sandwiches together, fire up your grill. When the grill is hot, grill the bread and mushrooms with a little olive oil, salt and pepper. Spread the bread with the crème fraiche, top with arugula, grilled mushrooms, and another slice of bread.
  4. Serve with a bowl of the marsala jus for dipping.

Side Note:

Duskie writes:
“This sandwich is a vegetarian version of the french dip. It showcases the unique flavor of the Trumpet Royale from Gourmet Mushrooms. We also make this using Mendocino porcini when they arrive at our backdoor.”

Mixed Mushrooms with Red Curry

This recipe comes to us from Steven Knudsen of the Sonoma County Farm Bureau. He knows his agriculture, and clearly he knows how to cook!

Recipe makes 4-6 servings.


  • 2 tablespoon oil
  • 1 lb skinless, boneless chicken thighs, quarter inch pieces
  • 4-6 tablespoon Red Curry Paste (More the better! If you like it Spicy!)
  • 1-13.5 oz can Coconut Milk
  • 1 cup chicken stock
  • 1 yellow bell pepper, quarter inch pieces
  • ½ medium yellow onion, quarter inch pieces
  • 1 8 oz. MYCOPIA Chef Sampler mushrooms, cut in bite sized pieces
  • 2 cups cubed butternut squash
  • 2 teaspoons fish sauce
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • salt and pepper to taste
  • ½ cup loosely packed fresh basil leaves for top
  • ½ cup beansprouts for top
  • Cooked Jasmine Rice


  1. Heat 1 tbsp. oil in a large pot on medium-high heat.
  2. Add chicken and brown on both sides. Remove chicken from pot.
  3. Add 1 tbsp. oil to pot and sauté garlic and ginger for 1 minute
  4. Add bell pepper, onion, butternut squash and mushrooms. Sauté 5 minutes
  5. Add chicken back into the pot and fold to combine.
  6. Combine coconut milk, chicken stock, fish sauce and curry paste in a bowl. Whisk until the sauce comes together. Taste sauce for spiciness. Add more curry paste if more heat is desired.
  7. Add curry sauce to vegetables and chicken
  8. Simmer uncovered until vegetables are done cooking and sauce is the desired thickness.
  9. Serve with Jasmine Rice.
  10. Top with basil and beansprouts.