By Astrid Tuttle Winegar
Our next mushroom-heavy recipe is bound to a favorite on the enormous Buckland table. As shown in the photo, your best choices for dinner sides are mashed potatoes and some sort of green vegetable, such as peas. Beer is optional; pretty much any beverage will go well with this comforting meal.
You know, my favorite hobbit has always been Frodo. I even wrote my graduate thesis on his character as portrayed in the books and the Jackson film trilogy. Its grandiose title was “Why Does ‘Frodo Live?’: Examining the Character of Frodo Baggins as a Cultural Indicator of Change in J. R. R. Tolkien’s Text The Lord of the Rings and Peter Jackson’s Film Trilogy The Lord of the Rings.” Sometimes I pine away for the college life, but mostly I’m extremely glad I’m not in school anymore…
So, who’s your favorite hobbit? Don’t be afraid to comment below.
1 tablespoon salted butter
¾ pound fresh mushrooms, cut into ¼” slices
2 cups onion, cut into ½” slivers
14½-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
½ teaspoon Kitchen Bouquet
½ teaspoon plus ½ teaspoon salt
½ teaspoon plus ½ teaspoon pepper
½ cup water
1 tablespoon cornstarch
1½ pounds lean ground beef
2 extra large eggs
½ cup seasoned dry bread crumbs
2 tablespoons dry parsley (or ½ cup minced fresh parsley)
1 teaspoon crushed rosemary (or 2 tablespoons minced fresh rosemary)
In a 5-quart deep skillet, melt the butter over high heat. Add the mushrooms and onion, and then cook on medium/high heat, covered, for 5 minutes. In a 4-cup glass measure, combine the broth, Worcestershire sauce, Kitchen Bouquet, ½ teaspoon salt, ½ teaspoon pepper, water, and cornstarch, and then add to skillet and bring to a boil. Boil uncovered for 3 minutes until sauce thickens. Adjust seasonings, if desired.
Meanwhile, in a medium bowl, combine the beef, eggs, bread crumbs, and all remaining seasonings until thoroughly mixed. Divide into 8 equal oval-shaped patties and place each on top of the mushroom gravy, and then cover and simmer on low heat for 10 minutes. Turn patties over, spoon some gravy over the top of each, and cook over medium heat for 15 minutes, uncovered. Cover and refrigerate leftovers. Serves 6-8.
These are known as “Mushroom Steaks” in my cookbook.
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls, which is now available from Oloris Publishing and Amazon! For now, she is mostly telling a culinary Middle-earth story here on Legendarium. Astrid has loved C. S. Lewis since childhood, J. R. R. Tolkien since middle and high school, all Star things, both Trek and Wars, all things Whedon, and many other things besides… She lives in the enchanted city of Albuquerque, New Mexico, with her husband and dog. Visit her website for more information: Astrid Tuttle Winegar | Cooking for Halflings & Monsters. Staff Reporter.
Please follow this link to my blog for the Savory Seasoning recipe! Or, I’ll make you a batch—head over to my Etsy Shop Elegant Sufficiencies and order your own: Savory Seasoning in a Jar or (the cheaper version) Savory Seasoning in a Ziploc Bag.