Wolfgang Puck BCGL1000 Use And Care Manual page 12

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 (see next page)
METHOD
1. Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
2. Brush eggplant slices with olive oil and grill in Tri-Grill for 4 minutes.
Remove from Tri-Grill and chop.
3. In 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.
4. In 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.
5. Place patties four at a time in the Tri-Grill and cook for 4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
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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
1. In a saucepan over medium-high heat, add olive oil.
2. Add mushrooms and continue to sauté for 3 to 4 minutes.
3. Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
4. Whisk in butter and season with salt and pepper to taste.
5. Keep warm.
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