- Yield: 15 servings
veal and mushroom meatloaf with Yukon Golf potatoes and mushroom red wine sauce
Recipe courtesy of Timothy Recher, Director of Culinary Operations/Executive Chef, Quail West Golf & Country Club, Naples, Florida
Ingredients
- domestic mushrooms - 4 lbs., chopped
- exotic mushrooms (shiitake, portobello, oyster, maitake, beech) - 2 lbs., chopped
- garlic - .25 cup, chopped
- shallots - .25 cup, chopped
- oil - .5 cup
- veal - 5 lbs., ground
- beef - 5 lbs., ground
- eggs - 10 ea.
- heavy cream - 1.5 cups
- Dijon mustard - 1/4 cup
- breadcrumbs - 1 cup
- salt - 1.5 Tbsps.
- pepper - 1 Tbsp.
- parsley - .5 cup, chopped
- chives - .25 cups, chopped fine
- Worcestershire sauce - .25 cups
- thyme - 1 Tbsp., resh
- salt - to taste
- pepper - to taste
- Ingredients for Yukon Gold mashed potatoes:
- Yukon Gold potatoes - 4 lbs., scrubbed, peeled and cut into large equal pieces. salted water to cook potatoes
- butter - 1/2 lb., soft
- half and half - 12 oz.
- thyme - 6 sprigs
- garlic - 6 cloves
- salt - to taste
- pepper - to taste
- Ingredients for mushroom red wine sauce:
- mirepoix - 1 cup
- oil - 2 Tbsps.
- tomato paste - .25 cup
- garlic - 4 cloves
- rosemary - 2 sprigs
- bay leaves - 2 ea.
- peppercorns - 12 ea.
- red wine - 1 qt.
- veal stock - 3 qts.
- domestic mushrooms - 1 qt., sliced
- exotic mushrooms - 1 qt., sliced
- salt - to taste
- pepper - to taste
- slurry - as needed
Instructions
- Sauté garlic, mushrooms and shallots in oil until tender.
- Drain and chill.
- Combine all ingredients together.
- Cook a small 'taster' portion to check seasonings. Adjust as needed.
- Form and bake at 350°F until cooked through.
- Chill completely before cutting.
- Portion, label and date.
Procedure for Yukon Gold mashed potatoes:
- Simmer potatoes in salted water until tender.
- Drain and dry out in oven to remove moisture.
- Rice or run through a food mill – don’t use a mixer.
- While the potatoes are cooking prepare the half and half mixture by simmering with the garlic and thyme.
- Stir the butter in by hand until just incorporated. The goal is to mix as little as possible to not activate starches.
- Add strained cream mixture to achieve proper consistency, you may not need all of it.
- Taste and season.
Procedure for mushroom red wine sauce:
- Brown mirepoix in oil until deeply caramelized and flavorful.
- Add tomato paste and sauté until rust colored.
- Deglaze with red wine and reduce by half.
- Add garlic and herbs.
- Add veal stock and bring to a boil.
- Reduce heat to a simmer and allow to reduce until deep sauce flavor is developed.
- Adjust thickness as needed with slurry.
- In a separate pan, sauté mushrooms until tender.
- Strain sauce into mushrooms.
- Simmer together for 5 minutes.
- Taste and season.
- Wrap, label and chill.
