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Mushroom Sauce
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
1In a saucepan over medium-high heat, add olive oil.
2Add mushrooms and continue to sauté for 3 to 4 minutes.
3Pour in port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
4Whisk in butter and season with salt and pepper to taste.
5Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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 20)
METHOD
1Preheat Panini Maker to “HIGH”.
2Brush eggplant slices with olive oil and grill in Panini Maker for 4
minutes. Remove from Panini Maker and chop.
3In 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.
4In 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.
5Place patties four at a time in the Panini Maker 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
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