NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/977334
42 NEBRASKAland • MAY 2018 Pheasant Back Mushroom and Wild Turkey Meatloaf Yield: 6 servings • 2 pounds freshly ground wild turkey (leg, thigh and/or breast meat) • Oil for sautéing • 10 ounces of fresh and young pheasant back/dryad's saddle mushroom • 1 small onion, finely diced • 1 carrot, finely diced • 1 stalk of celery, finely diced • 4 cloves garlic, minced • 2 tablespoons tomato paste • 2 teaspoons Worcestershire sauce • 4 sprigs fresh thyme, leaves removed and chopped • 1 tablespoon fresh flat-leaf parsley, chopped • 1 ⁄3 cup seasoned bread crumbs • 1 ⁄2 cup grated Parmesan cheese • Kosher salt, to taste • Freshly ground black pepper, to taste • 1 1 ⁄2 cups ketchup • 1 ⁄3 cup packed brown sugar • 1 teaspoon dry mustard • Hot sauce, to taste Preheat oven to 350 degrees . With the back of a knife, scrape off the pores underneath the pheasant back mushroom(s), cut off the stem if it's hard, and then finely dice mushrooms. In a large skillet, heat 1 tablespoon of oil over medium-high. Once hot, sauté mushrooms until the pieces have given up most of their moisture and turned slightly golden but still feel tender, about 10 minutes. Add a pinch of salt and chopped thyme leaves toward the end. Transfer mushrooms to a large bowl and set aside. Coat the same pan with more oil. This time, add the onion, carrot and celery and a pinch of salt. Sauté vegetables until onion softens, about 5-7 minutes. Then add garlic, Worcestershire sauce and tomato paste, and then sauté for another 30 seconds. Transfer vegetables to the bowl with the mushrooms and allow mixture to cool. Once vegetables and mushrooms have cooled, add ground turkey, parsley, breadcrumbs, 1 teaspoon of salt, cheese and ground black pepper to the bowl. Combine with your hands. Spray a standard 9-by-5 loaf pan with cooking spray. Evenly spread turkey mixture into the pan. In a small bowl, combine ketchup, brown sugar and dry mustard. Spread a layer on top of the turkey meatloaf, reserving the rest for serving. Bake in a 350-degree oven for 1 hour, or until internal temperature reaches 160 degrees. Allow meatloaf to rest for 15 minutes before slicing and serving with leftover sauce on the side. This meatloaf can be made a day ahead and reheated; it is easier to slice when chilled. – Jenny Nguyen-Wheatley PHOTO BY JENNY NGUYEN-WHEATLEY