1 ½ lb. of ground chicken
1 pint cremini mushroom, sliced
1 pint oyster mushrooms, sliced
1 pint shitake mushrooms, sliced
1 cup Asiago cheese, freshly grated
½ cup of stale bread, finely chopped
1 leek, cleaned and sliced thin, just the light-green part
2 shallots, minced
3 garlic cloves, minced
1 large egg, whisked
1 teaspoons fresh thyme, minced
1 teaspoon smoked paprika
pinch of fresh grated nutmeg
Salt and pepper to taste
¼ cup maple syrup
1 tablespoon tomato paste
1 tablespoon Dijon mustard
½ teaspoon cumin
pinch of cayenne pepper
Preheat oven to 350 degrees
In a large bowl mix the three types of mushrooms.
In a large skillet over medium/high heat, drizzle olive oil in pan followed by the mushrooms in batches, season, sauté until soft, and they have given off almost of their moisture, transfer to a large bowl, repeat until done.
In the same skillet, add more olive oil if needed, sauté the garlic, shallots and leeks until soft, about 4 minutes, remove from heat, add herbs and spices, stir, then add to the bowl with the mushrooms, toss to combine.
Once the mushroom mixtures have cooled, add bread, egg and cheese, toss well to combine. Now using your hands, they are the best kitchen tool, mix in the ground chicken. Once thoroughly combine, transfer to a parchment lined backing sheet and shape into a loaf.
In a small bowl whisk, together the glaze ingredients and brush on top of loaf.
Bake until cooked through, about 45 minute, let rest for 10 minutes before serving.