Fresh wild mushrooms, such as oyster or shiitake 2 tsp. olive oil 3 medium onions, finely chopped 1 Tbl. Minced garlic ½ cup dry white wine 2 Tbl. Tomato paste 4 slices white sandwich bread, torn into large pieces ½ cup milk 3 large eggs 1 ½ lb. ground beef ½ lb. ground pork (** or use 2 lbs. ground beef) 3 Tbl. Parmigiano-Reggiano cheese 2-3 Tbl. Salt 1 ½ tsp. freshly ground black pepper
In a large heavy skillet, combine the olive oil and onions, cover, and cook over moderate heat, stirring occasionally, until the onions have released their liquid, about 7 minutes. Stir in the garlic and cook for 1 minute longer. Add the mushrooms, cover, and cook until the fresh mushrooms have wilted and released some liquid. Uncover, increase the heat slightly, and cook, stirring frequently, until all the liquid has evaporated and the vegetables are nicely caramelized, about 15 minutes.
Stir in the wine and tomato paste. Simmer about 8 minutes, then set aside to cool for 5 minutes.
In a large bowl, combine the bread and milk and, using a fork, mash together to make a paste. Stir in the egg whites. Add the beef, pork, and cheese, using a wooden spoon or your hands to blend them thoroughly. Stir in the mushroom mixture, salt, and pepper. Scoop the mixture onto the center of a large nonstick baking pan. Shape into a loaf about 10 by 5 inches.
Bake the meat loaf for 25 minutes at 350º Increase the oven temperature to 400º and bake for about 30 minutes longer, or until a meat thermometer inserted in the center reads 150º F.
Let the meat loaf cool slightly, and blot up the fat in the pan with paper towels before slicing. The meat loaf can be refrigerated, well wrapped, for up to 5 days, and served on sandwiches as well. - Updated: January 19, 2007
