Our wonderful little green grocer has had fresh ceps the last 2 weeks. They are expensive, 22 euro per kilo (about 14 dollars per pound) but, since they don’t weigh much, a few euros worth can add a lot of flavor to a dish.
They’re also large, ranging from 3 inches (7cm) to 5 inches (12cm) across.
To clean them use a soft brush to get rid of any surface dirt.
Then, turn them over and note the greenish frill.
This can get rather soft and mushy, so it’s best to remove it. It pops off easily with a spoon.
Meat loaf is an American classic, most often made with a tomato topping of some sort.
My mother used to make it two ways: Most often she topped it off with Campbell’s Condensed Tomato Soup.
Occasionally, she would break with tradition and top it with Campbell’s Condensed Cream of Mushroom Soup. (Once, she went really crazy and used Cream of Chicken….)
I had all these lovely mushrooms (3 different kinds); mon mari wanted meat loaf; I was feeling nostalgic….
I made my own Cream of Mushroom Soup….
But, because I’m a modern foodie I called it ‘Sauce’.
Meat Loaf with Mushroom Sauce
16oz (450gr) ground beef (mince)
8oz (250gr) ground pork
1/2 cup bread crumbs
1/4 cup red wine
1 tbs Dijon-style mustard
1 tbs dried sage
1 tsp dried thyme
1/2 tsp garlic powder
Mince onion as finely as possible. In large bowl lightly beat egg with a fork. Add onion, red wine, mustard, crumbs, herbs and mix well. Add beef and pork, mix well – best to use your hand, kneading it like bread dough. Shape into a loaf and put into a roasting pan large enough to hold it with room on all sides. Bake at 400F (200C) for 40 minutes. Remove and pour mushroom sauce over the top. Bake 15 minutes longer or until done. Remove. Slice half and serve.
6oz (175gr) mushrooms field or wild if possible…. or a mix
2 tsp olive oil
1 1/2 cups (12oz, 360gr) chicken stock
1/2 cup Greek yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
Roughly chop mushrooms. Sauté in oil, in medium skillet, until tender and starting to brown. Add chicken stock and bring to a simmer. Dissolve cornstarch in water and stir into chicken stock, stirring until thickened. Remove from heat and stir in yogurt. Set aside until needed.
This is so easy….. Why would you use the ‘other’ stuff with those rubbery cubes…