Growing up meant Meatloaf on Mondays. I had not made it in years, but am taking a healthier attitude this year in what I eat, which means eat less processed food, and stop picking up junk at a drive-through on the way home. I don’t know why Meatloaf gets a bum rap, as it is considered a staple in most American homes. May not be elegant, certainly isn’t gourmet, but it has great texture, a ton of flavor and is easy on the wallet. One thing it doesn’t have? Great looks.
Mushrooms, mushrooms, mushrooms. I add them to sauces, soups, chinese food, atop pizzas, sliced raw in salads, chicken casseroles, beef bourguignon, and on and on and on. They are minced, sliced, cubed, chopped, braised, stewed, fried, sautéed, used in place of beef (the Portobello is perfect for this) and they are even mashed if you are making Mushroom Pate. They are one of the most versatile vegetables, though technically they are really a fungus. And today I stuffed them with cream cheese, vermouth, bread crumbs and herbs in the traditional manner.
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