Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavourful and moist.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 1 hr.

Ingredients

½ lb. mushrooms, finely chopped
1 lb.  lean ground turkey
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup

Method

1. Preheat the oven to 350
2. In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.
3. In a small bowl mix together mustard, sugar and ketchup.
4. Pour sauce over top of meatloaf, spreading until even. Cover with foil.
5. Bake for 60 minutes, or until cooked through.
mushroom-council-logo
0 comments

Beef Stroganoff with Mushrooms

To save time when making this recipe, prepare the vegetables while the beef marinates. Serve over broad egg noodles and sprinkle with chopped fresh parsley.

Recipe courtesy of Beef Information Centre beefinfo.org.

Prep Time: 15 mins. | Cook Time: 12 mins.
Tip: You can also make this stir-fry with Extra Lean Ground Beef instead of strips – prepare the marinade to use as a sauce, skip the marinating step and pan-fry the beef for 8 to 10 minutes with the sautéed onion and mushrooms until the ground beef is cooked thoroughly.

Ingredients

1/2 cup white wine 125 mL
1 tbsp EACH cornstarch and paprika 15 mL
1/2 tsp salt 2 mL
1/4 tsp black pepper 1 mL
1 lb Beef Stir-fry strips or Grilling Steak 500 g (1-inch thick, cut into strips)
1 package dried porcini mushrooms 1
1 onion, chopped 1
3 cups sliced button mushrooms (8 oz/250 g) 750 mL
1 tbsp EACH tomato paste and Dijon mustard 15 mL
1/2 cup light sour cream 125 mL

Method

  1. Combine white wine, cornstarch, paprika, salt and pepper in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.
  2. Meanwhile, combine 1 cup (250 mL) boiling water with porcini mushrooms; soak for 20 minutes. Drain through paper towel lined sieve, reserving soaking water. Rinse mushrooms; chop finely and set aside.
  3. Drain meat through colander set over bowl reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.
  4. Cook onion with dried and fresh mushrooms in same nonstick skillet over medium heat, stirring occasionally, for 5 to 7 minutes or until softened and golden. Increase heat to medium-high.
  5. Return beef to skillet along with any juices in bowl, reserved marinade and 1/4 cup (50 mL) reserved mushroom soaking liquid, tomato paste and mustard. Bring to boil, stirring constantly until just thickened. Stir in sour cream and heat through.

Nutritional information

Per Serving
Calories: 321
Protein: 29 g
Fat: 15 g
Carbohydrates: 14 g

Canadian-Beef-Logo

0 comments

Mushroom and Bacon Quiche with Rosemary and Guyere

This mushroom and bacon quiche is great to have on hand for lazy brunches or light suppers. Made with puff pastry, assembly is quick and the mushroom filling can be made up to 4 days ahead, making this a great plan in advance meal.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 45 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

.5 oz dried Porcini mushrooms
2 tbsp extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
350 grams cremini mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
1 tsp finely chopped fresh rosemary OR ½ tsp dried
½ tsp dried thyme
salt to taste
1 tsp all¬-purpose flour
¼ cup dry white wine
fresh ground black pepper
2 tbsp fresh parsley, chopped
½ 454 gram package of puff pastry, thawed
3 large eggs, at room temperature
¾ cup whole milk
1 cup grated Gruyère cheese
3 sliced of cooked bacon, chopped
pinch of nutmeg

Method

1. Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water.
2. Let them soak 30 minutes while you prepare the rest of the ingredients.
3. Heat olive oil in a large skillet over medium heat. Stir in the onion and cook for 3 minutes, stirring often. When they are soft and golden, stir in the garlic and cook for 30 seconds. Add the sliced fresh mushrooms and herbs and give a good pinch of salt.
4. Cook for about 10 minutes, until the mushrooms are soft and sweating. Add the flour and cook for 2 minutes. Stir in the white wine and black pepper. Scrape the brown bits off the bottom. Line a strainer with paper towels and drain the mushrooms, reserving liquid. Coarsely chop the rehydrated porcini and stir these into the mix.
5. Increase the heat to medium high and cook until all of the liquid has been evaporated.
6. Remove from heat and stir in the chopped parsley. Let cool to room temperature before assembling quiche. Filling can be made up to 4 days in advance.
7. To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10-inch deep-dish pie plate. Trim the edges.
8. In a medium bowl, whisk the eggs and milk together. Stir in the cheese, cooked bacon, nutmeg and mushroom filling. Season with more salt and pepper. Pour into prepared dish and bake for 35¬40 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.
0 comments