Wild mushroom pie

Ingredients for 6 servings:

• 1,000 g wild mushrooms, cleaned and cut into 2 x 2 cm cubes
• 400 ml water
• 1,000 g minced meat, half and half
• 2 eggs
• nutmeg
• salt and pepper
• Garlic
• Paprika powder
• 3 onions
• 1 tbsp vegetable broth
• 100 g tomato paste
• 200 ml water
• Oil, for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Meatloaf with fresh mushrooms

Sauté 800g of mushrooms with 400ml of water for 20 minutes and allow to cool. Transfer the stock to a bowl. Finely dice the onions and mix well with the minced meat, cooled mushrooms, eggs, salt and pepper, and add nutmeg, paprika, or garlic to taste. If you want a finer paste, mix again in a food processor or meat grinder until finer. If using a TM 31, mix for 30 seconds on the reverse at speed 8 using the spatula until you have a creamy dough. Grease a 26cm loaf pan with oil and pour in the meat mixture. Shape into a loaf pan and cut 1cm deep into the surface, e.g. into a diamond shape. Preheat the oven and bake the paste at 160°C (fan oven) for about 60 minutes, until a nice brown crust has formed. Chop the remaining 200g of mushrooms, add the stock, 200ml of water, the tomato paste, and 1 tablespoon of granulated vegetable stock, and bring to a boil while stirring. Then simmer for another 5 minutes. Thicken the finished sauce as desired. Serve with rice, tomato salad, and a light red wine.