I use dried mushrooms mostly for beef and barley soup w/mushrooms or mushroom soup in the fall and winter months and usually I don't find myself using dried mushrooms in
the spring and summer. But since my focus has been on Slow Carb Diet friendly recipes in the PC, dried mushrooms are a perfect pantry item to use in the PC. They easily rehydrate while being cooked under pressure eliminating the "pre-soak" step while adding a ton of flavor.
So how did I go from lentils and mushrooms to meatloaf? Well, I remembered how I used to make fish crusted with mushrooms years ago and to do that you take dried mushrooms and crush them in a spice grinder (coffee grinder especially used for spices, NOT coffee!) until they resemble bread crumbs.....hmmnn....bread crumbs.....viola!
Slow Carb Diet Friendly Mushroom Meatloaf
1 lb ground meat (I used full fat ground beef)
1 onion diced
Cook onion and celery until translucent in 1 tbl olive oil, and then add spinach to wilt in residual heat. Cool and add to ground meat along with:
1 oz dried mushrooms, crushed in spice grinder
1 t. kosher salt (if using iodized or sea salt use slightly less)
Mix all ingredients together and form into a loaf, cook at 375 degrees for 35-40 minutes, or until a meat thermometer comes out 165 degrees.
I normally would make a meatloaf 1 1/2 - 2 lbs, but I only had one pound of ground beef. If using more ground meat add two eggs instead of one, and double the amount of dried mushrooms. You can use a mixture of ground meats, like pork and beef, turkey and pork, lamb and chicken, but DO
You can use this same mixture for meatballs, only use chopped spinach if adding greens, Of course the veg addition is always only optional, but not in my house! I add extra veggies to everything (even my smoothies!)
Lentil and Mushroom recipe coming soon.