John Myers
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Meatloaf My Way with Porcini Mushroom Cream Sauce
The perfect meatloaf my way with porcini mushroom cream sauce recipe with a picture and simple step-by-step instructions.
For the meatloaf:
- 600 g Mixed minced meat
- 100 g White bread old
- 0,5 dl Milk
- 1 Pc. Chopped onion
- 3 Pc. Garlic clove chopped
- 2 tbsp Seasonal herbs mix
- 1 Sprutz White wine
- Salt, pepper, chilli
- Meat seasoning own RZ
For the mushroom cream sauce:
- 2 tbsp Butter
- 0,5 Pc Chopped onion
- 2 Pc Chopped garlic
- 0,5 tbsp Seasonal herbs mix
- 20 g Dried porcini mushrooms
- 2 cl Cognac
- 1 dl White wine
- 1 dl Some mushroom water
- 1 dl Cream 10% fat
- 1 dl Salt, pepper, nutmeg,
Also :
- 2 Pc Leek leaves only s’green
- 1 Pc Carrot
- 1 Tranche Kohlrabi fresh
Preparations:
- Soak the bread in milk. Soak the boletus with water. Chop the herbs (thyme, marjoram or oregano, rosemary, sage, some lovage, smooth parsley, chives.) Wash and peel the vegetables. Cut the leek 1-2 cm shorter than the roast. Cut the remaining vegetables into sticks. Then briefly blanch in boiling water for 1-2 minutes and quench in cold water. Put the straining aside. Strain the bread, print out a little, put aside. Lightly sauté the onions and garlic, leave to cool.
Shape roast and roast:
- Mix the minced meat with bread, onion-garlic, herbs, spices and white wine together well with your hands or the food processor. Spread half of it on the work surface with 1 sheet of leek, place the other vegetables on the leek sheet in a checkerboard pattern, place the other sheet on top and cover with the rest of the meat, spread out. Preheat the oven to 200 ° C. Place the roast in a greased roasting tin and put in the oven. Then turn around for 15 minutes and fry again for 15 minutes, then switch the oven down to 160 ° C and finish cooking for 15-20 minutes.
The porcini mushroom sauce:
- Strain the stone mushrooms, filter the soaking water, store approx. 1dl. Heat the butter in a frying pan, steam onions, garlic, mushrooms and herbs, deglaze with cognac and flambé when the flames go out, add white wine and reduce by half. Add soaking water and cream. Let simmer for about 15 minutes, if the sauce is too thin, mix some starch in milk and mix it down with the boiling sauce.
Serving:
- Carve the roast and distribute it on preheated plates, nappate with the sauce ….. ***** Et voilà ***** Please enjoy. My RZ for meat spices can be found under: RZ No. 507533 / Gewuerzverbindungen-fuers-Fleisch
- We had kohlrabi with parsley stewed in butter.
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