Guest Post: Mushroom Beef, Prosciutto Wrapped Polpettone
Something delicious this way comes! We have a couple of guests in our kitchen with a tasty take on mushrooms and beef blended together. Loreto and Nicoletta from SugarLoveSpices are here and they have a dish that is sure to be a new family favourite.
Imagine a meatloaf so moist and combines good organic beef and mushrooms. Then factor in cheeses and bread. To take it over the top, wrap it in prosciutto, and bake it in the oven in a splash of olive oil and white wine. The end result, a mouthwatering, super-moist, incredibly flavourful, super-tender family style main course!
Hello, my name is Loreto and I’m here with Nicoletta. We are the team of SUGARLOVESPICES. We decided to start a food blog 5 years ago on the suggestion of some friends at a dinner party in Rome. We were always passionate about cooking growing up Italian and all and found ourselves always talking about food and experiences. Within a month, Nicoletta had our site up and running and here we are today being creative with food and sharing some amazing stories and memories! We are about Italian food and so much more. Really, we are foodies at heart!
I have been a mushroom lover since childhood. I remember my father going mushroom picking and bringing home the most wonderfully aromatic and delicious mushrooms. He would wash them and sauté them with good olive oil, some chili flakes, and salt and pepper, and occasionally a splash of white wine. I would just scoop a bunch onto a slice of rustic Italian bread and devour it. Today the varieties are plentiful with local growers selling at our organic farmers markets or in your local grocery story.
One of my all-time favorite dishes is a good quality Italian Fettucine with sautéed mushrooms and white truffle oil. Although I have been known to never turn down a mushroom pizza or as we say in Italian “Pizza con Fungi!” Really, mushrooms are so versatile and with a little creativity and passion you can create a world of mushroom recipes.
Here are a few more great Mushroom recipes to check out:
Mushroom Beef, Prosciutto Wrapped Polpettone
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 servings
- 500g organic lean ground beef
- 30g shredded mortadella
- 1 slice of whole wheat bread
- 1/8 cup milk
- ¼ cup of Italian style bread crumbs
- ¼ cup grated Parmigiano Reggiano
- ½ cup finely cubed mozzarella
- 1 tsp each garlic powder, onion powder, paprika
- ½ tsp oregano
- Salt and pepper
- 223 g finely chopped cremini mushrooms
- 1 Portobello mushroom finely chopped
- 2-3 tbsp extra virgin olive oil
- 1 clove garlic minced
- Pinch of red chili flakes
- ½ a medium white onion
- 3 sprigs thyme
- 1/8 cup white wine
- Salt and pepper
- 100g thinly sliced Italian Prosciutto
- Break bread into small pieces and pour in milk. Mix well and set aside.
- In a medium sauté pan drizzle in olive oil. Toss in chili flakes, garlic and onion and bring to a medium to high heat and cook till onions become soft, about 10 minutes.
- Add in chopped mushrooms and sauté till mushrooms soften, about 15 minutes. Season with salt, pepper, thyme.
- Pour in wine and continue until wine dissipates (about 10 minutes).
- Finish with a pat of butter. Set aside.
- Pre-heat oven to 400 degrees F.
- In a large bowl mix ground beef with salt, pepper, garlic powder, onion powder, paprika, oregano, breadcrumbs, parmigiano and mozzarella.
- Place in milk-soaked bread and pour in any milk left in the bottom of the bowl.
- Blend well making sure all is well incorporated. Add in cooked mushroom mixture and with your hands, mix well.
- Shape mixture into a long-rounded oval.
- Place the strips of cut prosciutto over the polpettone and place into a deep baking dish.
- Pour some olive oil and white wine into the bottom of the baking dish and put in the middle rack of the oven. Bake for 35 minutes or until the meat reaches an internal temperature of 160 degrees.
- Take out of oven and let sit 10 minutes then slice.
- Serve with roasted potatoes and cremini mushrooms.
This project was funded in part through the Canadian Agricultural Partnership (the Partnership), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of the Partnership in Ontario.