21
22
Mushroom Sauce
Meat Loaf Patties with
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
2 pounds ground lamb, pork, or veal (or a combination)
2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped
Mushroom Sauce (page 16)
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Brush eggplant slices with olive oil and grill in Tri-Grill for
4 minutes. Remove from Tri-Grill and chop.
3
In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive
oil until blond; add minced mushrooms, and season lightly with salt
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in
cream and cook until all cream has been absorbed, stirring
occasionally. Cool.
4
In a large bowl, add chopped eggplant, mushroom mixture and
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper
to taste. Form mixture into 8 patties.
5
Place patties four at a time in the Tri-Grill and cook for
4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
INGREDIENTS
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
METHOD
1
In a saucepan over medium-high heat, add olive oil.
2
Add mushrooms and continue to sauté for 3 to 4 minutes.
3
Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
4
Whisk in butter and season with salt and pepper to taste.
5
Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21
