Friday, April 15, 2011

Sister Competition

2nd Edition of....


Check out Sarah's recipe here
I did a mushroom carrot "meat"loaf. There are so many ways to make a vegetarian friendly loaf. Using any product from Morningstar Farms, Boca, LightLife, Gardein, etc can add to the flavor and texture of your loaf. I decided however to not use any meat substitute products this go around and it turned out very tasty!



I added a mushroom sauce and put it all on a bed of greens to finish.


1 cup chopped onion

4 cups grated carrots

1 lb. chopped mushrooms

5 eggs

2 cloves chopped garlic

1 cup breadcrumbs

1 cup grated Cheddar cheese

1/4 cup butter





Start with putting garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half of the breadcrumbs and cheese for the top). Use as much salt, pepper, basil, thyme as you like. Spread into greased baking pan. Sprinkle remaining breadcrumbs and cheese. Dot with butter. Bake at 350 degrees for 30 minutes (covered) and then 5 more minutes (uncovered).

Mushroom Sauce

1/2 lb. chopped mushrooms

3/4 cup water

approx. 1/4 cup milk

1/2 cup chopped onion

1 clove chopped garlic

2 Tbsp. butter

2 Tbsp. flour

Steam mushrooms in water for 10 minutes. Drain and press out excess water and then add enough milk to make 1 1/2 cups of liquid. Melt butter and add onions and garlic. Whisk in the flour and then add liquid, stirring frequently until sauce becomes thicker (low heat, 8-10 minutes). Add mushrooms. Salt to taste.

1 comment:

  1. Your pictures look so good!!!! And even though I HATE mushrooms, your "meat"loaf looks great! Good job Megan!