Herbed Rissoles with Mushroom Sauce
Elevate your dinner menu with these savory Herbed Rissoles with Mushroom Sauce — a comforting dish bursting with rich, earthy flavors! These tender beef rissoles, flavored with fresh parsley, thyme, and garlic, are seared to perfection, creating a golden crust that locks in juiciness. The star of the dish is the luscious mushroom sauce, made with sautéed onions, earthy mushrooms, a splash of chicken or beef stock, and creamy Dijon-infused heavy cream. Easy enough for a weeknight meal yet elegant enough for entertaining, this recipe is ready in just 45 minutes and pairs beautifully with mashed potatoes, rice, or roasted vegetables. Perfectly seasoned and irresistibly saucy, these herbed rissoles will become a new family favorite!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 200 grams Mushrooms, sliced
- 150 ml Heavy cream
- 100 ml Chicken or beef stock
- 1 small Onion, finely chopped
- 1 teaspoon Dijon mustard
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, parsley, thyme, salt, and black pepper. Mix until well combined.
Form the mixture into small patties (rissoles), about the size of your palm. You should have 8-10 rissoles.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the rissoles in batches, about 3-4 minutes per side, until browned and cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Sauté the chopped onion until soft and translucent, about 3 minutes.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Stir in the chicken or beef stock, scraping the bottom of the pan to deglaze. Bring to a simmer.
Add the heavy cream and Dijon mustard. Stir to combine and let the sauce simmer for 3-4 minutes until slightly thickened.
Return the cooked rissoles to the skillet, coating them with the mushroom sauce. Cook for 2-3 minutes to warm through.
Serve the herbed rissoles with the mushroom sauce on top. Pair with mashed potatoes, steamed vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 160 mg | 12% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2136 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
