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1
In a small bowl, soak the dried mushrooms in the boiling water for 30 minutes.
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2
Scoop the mushrooms out of their soaking liquid and rinse under cold water to remove any grit.
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3
Finely chop the mushrooms; reserve the soaking liquid.
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4
Preheat the oven to 350.
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5
In a large heavy skillet, combine the olive oil with the onions.
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6
Cover and cook over moderately low heat, stirring occasionally, until the onions have released their liquid, about 7 minutes.
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7
Stir in the garlic and cook for 1 minute.
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8
Add the fresh mushrooms, cover and cook until they have released some of their liquid, about 5 minutes.
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9
Increase the heat slightly and add the dried mushrooms.
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10
Cook, stirring often, until all of the liquid has evaporated and the onions and mushrooms have caramelized, about 15 minutes.
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11
Stir in the wine, tomato paste and reserved mushroom liquid, taking care to leave any sediment behind.
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12
Simmer until the liquid has evaporated, about 8 minutes.
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13
Remove from the heat and let cool.
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14
In a large bowl, mash the bread with the milk to form a thick paste.
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15
Blend in the egg whites.
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16
Add the beef, pork and Parmesan cheese and mix thoroughly.
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17
Stir in the mushroom and onion mixture and the salt and pepper.
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18
Shape the meat into a 10-by-5-inch loaf in the center of a nonstick baking dish and bake for 25 minutes.
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19
Increase the oven temperature to 400 and bake for 30 minutes longer, or until a meat thermometer inserted in the center reads 150.
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20
Let cool slightly before serving.
