Photograph by Xavier Photographic Art
I felt very creative going for the casual date night dinner. I had been buying mushrooms and needed to use them. First thought was a mushroom burger – but that seemed so ordinary. Why not a mushroom meatloaf? Why not mini-mushroom meatloaves? So, after looking for recipes, I came up with one of my own.
First step, I preheated oven to 375. Then I rough chopped a mix of assorted mushrooms (ceps, porcini, maitake, portabella and oyster), a medium yellow onion and 4 whole garlic cloves. I placed them on a foil-lined baking tray (for easy clean up) the drizzled them with olive oil, and salt and pepper. After tossing then spreading them out on the tray, I put it in the oven to roast for about 30 minutes until everything was softened.
There is nothing like using fresh herbs, if possible, when you cook. I have several pots on my lanai and this time of year (in Florida) they grow rapidly and beautifully to almost overflowing. So, with scissors in hand, I went outside to cut what was needed. You cannot go wrong with fresh thyme, basil, flat parsley, and oregano for flavor and nothing smells better. These I put in the food processor along with a little salt and pepper.
Once the mushroom mixture had cooled a little, I added it to the herbs in the food processor. I also added panko breadcrumbs, grated Pecorino Romano cheese, and two eggs. I pulsed the ingredients until mixed thoroughly but leaving it coarse and not pureed so the meat texture would be present. Rather than making one large meatloaf, I spooned the mixture into a muffin pan with push up bottoms for easy removal.
To finish the dish, I served it with sauteed red and orange peppers and broccoli florets and then topped it with additional marinara sauce. The table was simple with a little touch of color and white hydrangeas, my favorite flowers. As with many journeys, you can follow the recipe or create your own. This creation was very, very satisfying. Bon Appetit!