Mushroom Italian rissoles

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

3 tbs olive oil
400g button or cup mushrooms, diced
500g pork and veal mince
2 tbs tomato paste
1 egg
1 cup fresh breadcrumbs
? cup flat leaf parsley, chopped
2 x 400g cans cherry tomatoes
1 tsp brown sugar
2 tsp red wine vinegar
Cooked rice, quinoa or a blend of rice and quinoa, to serve

Method

1

Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes. Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley. Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits

2

Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through.

3

Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick. Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa.

Ingredients

 3 tbs olive oil
 400g button or cup mushrooms, diced
 500g pork and veal mince
 2 tbs tomato paste
 1 egg
 1 cup fresh breadcrumbs
 ? cup flat leaf parsley, chopped
 2 x 400g cans cherry tomatoes
 1 tsp brown sugar
 2 tsp red wine vinegar
 Cooked rice, quinoa or a blend of rice and quinoa, to serve

Directions

1

Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes. Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley. Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits

2

Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through.

3

Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick. Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa.

Mushroom Italian rissoles

Tags:

 Dinner, Pork, Quick n Easy

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