Mushroom Meatloaf

To prepare the mushroom meatloaf, first put the porcini mushrooms in cold water for 15 minutes 1. In the meantime, clean the mushrooms: remove the earthy base of the stem 2 and rub them with a damp cloth, then cut them into cubes of about 1 cm 3.

Do the same with the champignon mushrooms 4. Finally, peel and chop the shallot 5. In a non-stick pan, heat a drizzle of oil and pour in the shallot 6.

Sauté for a few minutes, then add the cardoncelli mushrooms 7 and champignon mushrooms 8. Season with salt, pepper and ginger 9. Stir and brown for about 5 minutes over high heat.

In the meantime, drain the dried porcini mushrooms and keep the soaking water, you will need it later to prepare the sauce 10. Roughly chop the porcini mushrooms and add them to the pan 11. Continue to brown the mushrooms until they are well browned; it will take about 10-15 minutes in total 12.

Meanwhile, cut the bread into pieces 13, transfer it to a mixer 14 and blend to reduce it to crumbs 15.

Set aside the breadcrumbs in a bowl and put the pre-cooked beans 16, hazelnuts 17 and sautéed mushrooms 18 in the same mixer. Turn on the blades to mix the ingredients.

Add the breadcrumbs 19 and blend again until you get a fairly homogeneous mixture, then add the chopped parsley 20. Season with salt and pepper and mix well 21.

Spread a sheet of parchment paper on the work surface, place the mushroom mixture in the center and shape it into a meatloaf 22. Wrap the parchment paper around the meatloaf 23 and seal the ends like a candy 24. Place the cartouche in a baking pan and bake in a preheated static oven at 180°C for 30 minutes.

While the meatloaf is cooking, dedicate yourself to the side dish: wash and trim the baby carrots 25, then distribute them in a baking pan and season with oil 26, salt and pepper. Mix with your hands to season the carrots evenly, then bake the pan with the meatloaf and cook for 25-30 minutes.

In the meantime, take care of the sauce: filter the mushroom soaking water with a paper towel 28 and pour 200 g into a saucepan together with the cornstarch 29 and soy sauce 30.

Add the oil 31 and pepper 32, then turn on the heat and let it thicken, stirring often until you get a smooth and thick sauce 33.

After 30 minutes, take the meatloaf out of the oven and open the cartouche 34, then brush it with the mushroom sauce 35. Bake the uncovered meatloaf and cook for another 20 minutes, always at 180°. Once cooked, also take the baby carrots out of the oven and drizzle them with maple syrup 36.

Add the thyme leaves 37 and the roughly chopped hazelnuts 38, give it a stir and put it back in the oven for another 5-10 minutes, just the time for the meatloaf to be ready. Once baked, let the meatloaf rest for a few minutes. Finally, garnish with thyme and pepper and serve your mushroom meatloaf cut into slices and drizzled with the remaining sauce 39!