Moosehunters with Wild Mushroom Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 250g (8.8 oz) mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced 250g (8.8 oz) mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup beef broth 1 cup beef broth
• 1/2 cup heavy cream 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 14g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, thyme, rosemary, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter. Add the sliced wild mushrooms and sauté until they are golden brown and tender, about 5 minutes.
5. 5.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 1-2 minutes.
6. 6.
   Slowly pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
7. 7.
   Stir in the heavy cream and return the meatballs to the skillet. Simmer for another 5 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. 8.
   Garnish with fresh parsley and serve the Moosehunters with the wild mushroom sauce.

Treat your ingredients with care...

• Ground beef and pork — Use lean ground meat for a healthier option. If desired, you can substitute with ground turkey or chicken.
• Wild mushrooms — Clean the mushrooms gently with a damp cloth to remove any dirt before slicing.
• Heavy cream — For a lighter version, you can use half-and-half or whole milk instead.

Tips & Tricks

• For extra flavor, you can add a splash of Worcestershire sauce to the meatball mixture.
• If you prefer a thicker sauce, you can increase the amount of flour used for the roux.
• Serve the Moosehunters with mashed potatoes or buttered noodles for a complete meal.
• To make the dish more visually appealing, sprinkle some additional sautéed wild mushrooms on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Moosehunters with wild mushroom sauce hot, garnished with fresh parsley. Accompany them with a side of mashed potatoes or buttered noodles to soak up the delicious sauce.

Presentation advice

Arrange the Moosehunters on a serving platter, generously spooning the wild mushroom sauce over them. Sprinkle fresh parsley on top for a pop of color. Serve with the suggested side dishes and enjoy the beautiful contrast of colors and flavors.