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YIELD: 6 Portions


    • 2.00 pounds ground lean beef
    • 8.00 ounces (about 3 cups) fresh white mushrooms, coarsley chopped
    • 1.00 package (1.4 ounces) dry vegetable soup mix
    • 0.50 cup seasoned dry bread crumbs
    • 0.50 cup milk
    • 1.00 egg, lightly beaten
    • 1.00 portion (follow directions below) mushroom sauce
    • 0.25 cup milk
    • 2.00 tablespoons cornstarch
    • 2.00 tablespoons butter
    • 8.00 ounces (about 3 cups) fresh white mushrooms, sliced
    • 0.33 cup chopped onion


Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

The Mushroom Council -

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