The flavor is a bit more intense in the more aged mushroom, but depending on your taste buds, you may or may not tell the difference. My husband Dave, a meatloaf connoisseur, insists the crimini mushroom meat loaf is more flavorful, in a good way, than the white button mushroom meat loaf. I can not tell much of a difference, but then, I am not a real mushroom fan. It’s one of the very few foods I don’t like. It all relates to getting sick once…….
Oh Crimini!… For Crimini’s Sake!… In memory of these expressions my Dad, Ray Sanders, and his sister Lois Zuro often used, I could not help but compare 🙂
For more on the origins of “for criminy’s sake” or for Christ’s sake, see below:
Further info about the Agaricus bisporus strain of mushroom, see below:
1 pound crimini or white button mushrooms
1 Tablespoon olive oil
1 1/2 cups finely chopped onion
6 large cloves garlic, minced
2 Tablespoons sherry or Marsala wine
2 teaspoons fresh thyme
1/2 cup panko breadcrumbs
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 pound 90% lean ground sirloin beef
1 jumbo or 2 large eggs
Oil or cooking spray for pan preparation
2 Tablespoons hot sauce or ketchup
- Preheat oven to 375 degrees. Cover a baking sheet with foil and spray with oil lightly.
- Place half of mushrooms in food processor to mince. Repeat with the remaining half. Do not process all at once.
- Heat a large skillet over medium high heat. Add 1 Tablespoon oil and swirl to coat.
- Saute onions until tender. Add garlic and sauté 1/2 minute, stirring constantly.
- Add mushrooms and cook and stir several minutes until liquid evaporates and mushrooms slightly brown.
- Add sherry and thyme and cook 1 minute, stirring. Remove from heat.
- In a large bowl combine panko, salt, pepper, beef, egg and mushroom mixture. Combine thoroughly. I use my clean hands.
- Shape the meat loaf into an oval on the prepared baking pan.
- Bake for 20 minutes. Brush top with hot sauce or ketchup.
- Bake another 10-15 minutes or until an instant read thermometer registers 160 degrees.
- Slice into 1 inch slices. Serves 6-8.
- Thank you Cooking Light Magazine for this inspiration.