- 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
- 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.
- Combine the meats and mushroom mixture by hand. Shape into an oblong loaf in a roasting pan.
- 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.
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.”
Special thanks to Duskie Estes at Zazu Restaurant, a former Iron Chef contestant and a great fan of mushrooms for this wonderful recipe.
- 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
- 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.
- To make the horseradish crème fraiche, in a small bowl, combine the crème fraiche, horseradish, a little fresh squeezed lemon, and salt and pepper.
- 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.
- Serve with a bowl of the marsala jus for dipping.
“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.”
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
- Heat 1 tbsp. oil in a large pot on medium-high heat.
- Add chicken and brown on both sides. Remove chicken from pot.
- Add 1 tbsp. oil to pot and sauté garlic and ginger for 1 minute
- Add bell pepper, onion, butternut squash and mushrooms. Sauté 5 minutes
- Add chicken back into the pot and fold to combine.
- 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.
- Add curry sauce to vegetables and chicken
- Simmer uncovered until vegetables are done cooking and sauce is the desired thickness.
- Serve with Jasmine Rice.
- Top with basil and beansprouts.