Mushroom Ground Beef
Use this meat mixture in recipes that call for regular, browned ground beef. Cooking the mushrooms and onions first allows them to release their moisture, cook down, caramelize and develop great flavor.

Yield: The equivalent of 1½ pounds cooked ground beef (To apply this concept to a variety of recipes, figure 2 parts ground beef to 1 part mushrooms.)


  • 1 pound ground beef
  • ½ pound button, baby bella, or cremini mushrooms, cleaned*
  • ½ a large onion
  • Olive oil for pan
  • 1 teaspoon kosher salt and ¼ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder, optional


  1. Quarter the mushrooms and roughly chop the onion, and then pulse in a food processor until the mixture resembles large crumbs. Optionally, you may mince the mushrooms and onions by hand. The food processor just makes quick work of this job.
  2. Over medium heat sauté the onion and the mushrooms in a skillet coated with couple of teaspoons of olive oil, stirring occasionally, until the moisture has cooked out of the mushrooms and the mixture is starting to caramelize, about 10 minutes. At this point, add the ground beef and sauté, stirring and breaking up the meat, for another 5 minutes or until the meat is browned. While the beef is cooking, sprinkle with the salt, pepper, and garlic powder.


*Even though conventional wisdom says not to wash mushrooms, I do. They are often quite dirty and sautéing them will cook out all the moisture anyway.

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