|Grass-Fed Scottish Beef from North Woods Ranch|
|Dried Porcini's Re-hydrating|
Recipe at a Glance:
To Serve Four
1 lb North Woods Ranch Ground Beef
4 large portobello mushroom caps
2 large russet potatoes (about 1.5 lbs)
1 medium white onion
.5 oz dried porcini mushrooms
2 tbsp butter
1/2 C whole milk or buttermilk
1/2 tsp dried thyme
1 minced garlic clove
Preheat the oven to 375 F. Bring a small saucepot of water to a boil. When the water boils add the porcini mushrooms and let soak for 30 minutes, turning off the heat. Put the potatoes into a pot with water and bring to a boil. When the potatoes begin to boil, turn the heat down to medium.
Crumble the beef into a greased skillet over medium high heat. Stir the beef, breaking up any lumps. When the beef is nearly cooked through, add one chopped onion and the re-hydrated, chopped porcini mushrooms. Cook for 4-5 more minutes, until the onion begins to soften. Season with salt, pepper, and thyme. Reserve the porcini soaking liquid.
Scrape out the gills of the mushrooms and pop out the stem. Place them on a greased baking sheet and bake for 10 minutes. While the mushrooms are baking, mash the softened potatoes with the butter, milk, salt, pepper, and the minced garlic.
Bring the mushrooms out of the oven, then fill the caps with the onion/beef mixture. Top each mushroom with a quarter of the mashed potatoes, spreading the mashed potatoes towards the edge of the mushroom caps. Bake for 15 minutes at 375. Strain and reduce the porcini mushroom soaking liquid in a small sauce pan, seasoning with salt and pepper at the end.
Serve the baked mushroom caps with a splash of the porcini gravy.