Tristan and I have been dating for over 2 years now. He happily eats everything and anything I make, but that wasn't always the case. When we first started dating he despised eggplant, zucchini, and all mushrooms. If I ever suggested a dish with any of those ingredients, I was given a disapproving look.
I remember the first time I cooked these Salisbury steaks for him. He came home from work tired yet excited for dinner, and I told him we were having mushrooms. He froze and had that look on his face that dogs have when they feel betrayed. But one bite, and he was converted into a mushroom lover. Now I get an Ooohhh! when I tell him we're having mushrooms.
You need 2 cups of mushrooms for this recipe. I used a mixture of shimeji and maitake. Half of the mushrooms should be chopped finely and half should be torn into small pieces.
Chop the onion finely and heat it in the microwave for about 1 to 2 minutes, or until they're translucent. In a small bowl, soak the breadcrumbs in milk. Put both the onion and milk-soaked breadcrumbs in a big bowl and add the ground meat, a beaten egg, salt, pepper, and nutmeg. Mix it all together with your hands until it comes together.
Divide the meat into four patties. Make them more or less the same size so they cook evenly.
On medium high heat, add the patties to a non-stick frying pan. Press down on the center of the patties so they become slightly concave. The patties puff as they cook, so it's important they start off with a little dip in the middle so they don't explode and lose all the moisture. Flip them over when they get a nice color on one side, turn the heat to low, and cover them and cook for 6 minutes.
Add all the mushrooms to the pan with some grated garlic. When the mushrooms are all coated with the grease from the patties, add the heavy cream and cook until it thickens. Taste the sauce for seasoning, and add salt and pepper if needed.
Plate it up and spoon that delicious sauce over your Salisbury steak. This is quite rich so I suggest serving it with some simple grilled veggies.
Salisbury Steaks with Creamy Mushroom Sauce
- 2 cups mushrooms
- ½ medium onion, finely chopped
- 6 tablespoons breadcrumbs
- 3 tablespoons milk
- 1 lbs (453g) ground pork
- 1 egg
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 clove of garlic, grated
- ½ cup (120ml) heavy cream
- Chop half of the mushrooms finely and shred the other half. Set aside.
- Cover the onions lightly with plastic wrap and microwave for 1 to 2 minutes. Set aside to cool.
- Soak the breadcrumbs in the milk.
- In a large bowl, combine the ground meat, onion, milk-soaked breadcrumbs, egg, salt, pepper, and nutmeg. Mix together using your hand until all combined. Divide into 4 equal patties.
- Heat a non-stick frying pan on medium high heat. Place the patties down and press down to create a dip in the center.
- After the patties develop color, flip, cover the pan, and cook on low heat for 6 minutes.
- Take the lid off and add the mushrooms and garlic. When the mushrooms are all covered in the grease, add the cream and cook until it thickens slightly. Taste for salt and pepper.
- Plate up and spoon over the cream sauce.