Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette

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Recipe: "Mushroom Meat Medley"

I made this for supper on Friday night.

"Mushroom Meat Medley"

2 tablespoons truffle-infused olive oil
1 pound (16 ounces) white button mushrooms, chopped
1 tablespoon Mushroom Truffle Hunt seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound (16 ounces) ground turkey
blue corn tortillas


Rinse the mushrooms, holding them stem-down so they don't get soggy. Chop them. If you're good with a chef knife, use that, as works fast. What I do is pry off the stem and slice it. Next I slice the cap, holding the pieces together, rotate and slice again perpendicular, so it creates little slivers.

Turn on an electric skillet to medium heat. Add 2 tablespoons truffle-infused olive oil. Pour in the mushroom bits. Stir until they shrink and soften, about 5-10 minutes.

Sprinkle in 1 tablespoon Mushroom Truffle Hunt seasoning, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Stir to combine.

Make a space in the middle of the skillet. Add 1 pound (16 ounces) ground turkey. Break up the meat with the spoon so it forms little crumbles. Once the meat has browned, stir it into the mushroom bits and keep cooking until all the pink is gone. If the mixture is too dry, add a little water.


This is a very flexible recipe. You can use all kinds of ground meat: bison, beef, pork, chicken, etc. A vast range of spices would work too. This is a good place for your favorite ethnic seasoning blends. I already have a loose-meat version with bison that we'll be making in the soon future, or I would've done it with Turtle Island seasoning (sage, juniper berries, and sea salt). You could also add more vegetables such as minced onion or sun-dried tomatoes. If you're aiming for the "half your plate should be vegetables" target, this half-and-half blend is a great approach.

What you get is a skillet full of delicious crumbles. Use as you would ground meat: taco filling, quesadilla filling, hot dog topping, nacho topping, etc. A huge advantage of this blend over plain meat is that it's healthier: lower calories, less fat, and a wider range of nutrients. Also it doesn't raise the carbohydrate count by much. The texture is very similar to plain ground meat, but the mushrooms make it more tender and juicy. The umami flavor is quite rich.

If you don't have truffle-infused olive oil, you can use another infused flavor or plain full-flavor olive oil instead.

Mushroom Truffle Hunt is a blend of powdered mushrooms, spices, and salt. It adds a strong umami flavor.

When I made this, the mushrooms gave off very little liquid, but adding the ground turkey made it turn soupy. Next time, I will add some dried mushrooms to soak up excess liquid.
Tags: food, recipe
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