Basic Mushroom Meat Blend 8.000
Aug 6, 2014

A batch of this mixture -- whether it's made with ground beef, ground pork, ground turkey or ground chicken -- is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and more.

The mushrooms add moisture and flavor. They won't chop so well in a blender, so if you don't have a food processor, take the time to chop them finely by hand to enable them to cook down quickly.

Make Ahead: The cooked mixture can be refrigerated for up to 3 days or frozen for up to 6 months.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 4 cups

Ingredients
  • 1 pound white button mushrooms, cleaned, stemmed and coarsely chopped (see headnote)
  • 3 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 pound ground turkey, chicken, pork or lean ground beef
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • Water (optional)

Directions

Place the chopped mushrooms in a food processor; pulse until almost pureed. The consistency will resemble that of tapenade.

Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, stir in the mushrooms and half of the salt. Cook, stirring often, for 8 to 10 minutes. Some, but not all, of the mushrooms' moisture will have evaporated.

Add the ground meat, pepper, the Worcestershire sauce and the remaining salt, stirring to incorporate. Cook, stirring often to break up the meat, for 10 to 12 minutes (depending on which meat you've chosen) until cooked through. Add water by the tablespoon during that time if the mixture seems dry before the meat is done.

If you're using the blend right away, drain any remaining liquid from the skillet. For cold storage, retain the liquid; drain before using.

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Recipe Source

Adapted from a recipe by the Culinary Institute of America and the Mushroom Council.

Tested by Bonnie S. Benwick.

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