Mushroom Duxelles Recipe:
1lb mushrooms, I used button’s but any would do, cleaned and sliced
2 shallots, small diced
1 garlic clove, minced
5 sprigs of thyme
2 tablespoons butter
1 tablespoon olive oil
1. Begin sautéing your mushrooms in a large pan on medium heat with the olive oil and 1 tablespoon of butter. Mushrooms have a longer roasting time then most people think. To really extract there earthy flavor we want to slowly roast them and get a deep color. This should take about 8-10 minutes.
2. When your mushrooms are dark and most of the moisture has been released then you can take them out of the pan.
3. Using the same pan, crank the heat up to medium high and add the remaining butter. Once melted, add the shallots and garlic. Cook until the shallots become translucent, about 3-4 minutes. Be sure to keep an eye on the garlic so it doesn’t burn or get to much color. If this starts happening then lower your heat.
4. Once your aromatics are almost there add in the thyme (leaving them as sprigs will make removing them later easier). Just let the thyme cook with the mix for a minute or so then add the rest of your mushrooms. Season to your taste with salt and pepper. Then let the mix cool.
5. Once cooled, take your mix to a food processor and slowly pulse the mushrooms. We want a rough chop, nothing to fine. See pictures for detail.
Meatloaf Recipe:
1lb meatloaf mix, veal pork and beef
1 egg
1/4 cup Parmesan cheese
1/4 cup bread crumbs
1/4 cup carrots, small diced
1/2 cup onions, small diced
1/4 cup fennel, small diced
2 Tablespoons tomato paste
3-5 sage leaves, chifonade
1 garlic clove, minced
1 Tablespoon olive oil
1. Preheat the oven to 375° F. Begin by sautéing your carrots, onions and fennel in the olive oil. Cook on medium high until the vegetables soften and onions become translucent. Then add the garlic and let cook for another minute or so. Set aside and cool.
2. In a large bowl; mix the meatloaf mix with the rest of the ingredients including the cooled vegetables. Mix by hand to ensure you don’t overmix and the ingredients are just all combined.
3. On a lightly greased baking sheet, form your mix into a loaf shape. Make sure it’s not to tall as it would take longer to cook. We’re only going to partially cook the meatloaf at first. Put the meatloaf in the over for about 20-25 minutes or until it is browned and have no clear liquids coming out.
4. Once cooked, set aside to cool.
To Finish:
1 serving of store bought puff dough
1 egg
1. Start by unrolling your puff pastry onto a lightly floured board. Depending how big your meatloaf is, roll the puff dough out bigger if necessary but be sure your dough is 1/4 inch thickness, nothing less.
2. Spread your mushroom mix in the middle to the same shape of your meatloaf. Place your meatloaf on top and make sure you have a good fit with another room to wrap.
3. If you wanna challenge yourself and be fancy, cut the sides of your dough into strips and begin braiding your meatloaf alternating with strips from each side. Be sure to tuck the braids in good on the side of the meatloaf or it will unravel while baking. If you’re not as daring as I, you can just wrap it Whole in pastry and skip this step. Just be sure to cut slits so moisture can escape.
4. Beat the egg well and brush the outside of the pastry. *If your braids aren’t staying in place or sticking, you can use some egg to glue it but be careful on how much you use as you don’t want cooked egg windows on your loaf.
5. Sprinkle with a little finishing salt or kosher salt and stick it in the over for 15 minutes or until the pastry has browned.