If you are craving a hearty, comforting meal that tastes like a warm hug, then you are going to adore this Mushroom Gravy Smothered Rissoles Recipe. Juicy, flavorful rissoles made from a blend of ground beef and pork are cooked to perfection and then lovingly smothered in a luxuriously creamy mushroom gravy. This dish brings together tender meat patties and an irresistibly rich, earthy sauce, making it the ultimate comfort food classic you’ll want to make again and again.
Ingredients You’ll Need
The charm of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role, from the juicy ground meats providing heartiness, to the fresh mushrooms adding earthy notes, and the creamy sauce tying everything together in harmony.
- 400g ground beef: Adds a robust, meaty foundation with plenty of flavor.
- 200g ground pork: Enhances juiciness and tenderness in the rissoles.
- 1/2 cup breadcrumbs: Helps bind the mixture together and keeps it light.
- 1 medium onion, finely chopped: Brings subtle sweetness and depth.
- 2 cloves garlic, minced: Infuses a fragrant punch that awakens the senses.
- 1 large egg: Acts as a natural binder for the meat mixture.
- 2 tsp Worcestershire sauce: Adds tangy umami for a flavor boost.
- 1/2 tsp dried thyme: Provides a delicate herbal note.
- Salt and black pepper, to taste: Essential seasonings to balance and highlight flavors.
- 2 tbsp olive oil: For perfectly browning the rissoles.
- 250g mushrooms, sliced: Core ingredient for the rich, savory gravy.
- 2 tbsp unsalted butter: Adds creamy richness to the mushroom sauce.
- 2 tbsp all-purpose flour: Thickens the gravy, giving it that luscious texture.
- 1 1/2 cups beef stock: Forms a savory base for the gravy.
- 1/4 cup heavy cream: Brings smoothness and a velvety finish to the sauce.
- Chopped fresh parsley, for garnish: Adds a fresh, vibrant touch at the end.
How to Make Mushroom Gravy Smothered Rissoles Recipe
Step 1: Combine the Rissoles Mixture
Begin by mixing the ground beef and ground pork with the breadcrumbs, finely chopped onion, minced garlic, egg, Worcestershire sauce, dried thyme, salt, and black pepper. The key here is to blend the ingredients gently but thoroughly to ensure the rissoles hold together well without becoming tough.
Step 2: Shape the Rissoles
Divide the mixture into eight equal portions and shape each into a neat, even-sized patty. Consistency in size ensures they cook evenly and remain juicy inside.
Step 3: Brown the Rissoles
Heat olive oil in a large skillet over medium heat. Carefully cook the rissoles for about 4 to 5 minutes on each side until they develop a glorious, browned crust and are cooked through. Once ready, set them aside while you prepare the mushroom gravy in the same pan. This saves those delicious browned bits that add flavor.
Step 4: Cook the Mushrooms
Add the butter to the skillet and then toss in the sliced mushrooms. Sauté them for around 5 minutes until they become tender and start to release their juices. This step is crucial for unlocking the mushrooms’ deep, umami goodness.
Step 5: Prepare the Mushroom Gravy
Sprinkle the flour over the warmed mushrooms and stir continuously for a minute to cook out the raw flour taste. Gradually pour in the beef stock while stirring, then let it simmer gently for 3 to 4 minutes until the gravy thickens beautifully. Finish off by stirring in the heavy cream and seasoning with salt and pepper to taste.
Step 6: Smother the Rissoles with Gravy
Return the cooked rissoles to the skillet, nestling them into the mushroom gravy. Spoon extra gravy over the top and let everything simmer together for another 3 to 4 minutes so the flavors meld and the rissoles heat through perfectly. Garnish with a sprinkling of fresh parsley to brighten it up before serving.
How to Serve Mushroom Gravy Smothered Rissoles Recipe
Garnishes
A scattering of chopped fresh parsley not only adds a pop of color but also brings a fresh, herbal contrast to the richness of the mushroom gravy, elevating each bite.
Side Dishes
These rissoles pair wonderfully with creamy mashed potatoes, which soak up every drop of the luscious gravy. For a lighter option, steamed green beans or buttered peas offer a crisp, fresh balance. Roasted root vegetables also complement the deep flavors beautifully, adding sweetness and texture.
Creative Ways to Present
For a fun twist, serve the rissoles on a bed of buttered egg noodles or even creamy polenta to vary your dinner plate. Garnishing with crispy shallots or sautéed spinach adds extra layers of flavor and texture that make this dish feel special every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the rissoles and mushroom gravy in an airtight container and refrigerate. They will stay fresh for up to 3 days, making for a delicious next-day meal.
Freezing
You can freeze the cooked rissoles and gravy separately or together in freezer-safe containers. They will keep well for up to 2 months. Thaw them overnight in the fridge before reheating to retain the best texture and flavor.
Reheating
Gently reheat the rissoles and heavy mushroom gravy on the stovetop over low heat, stirring occasionally until warmed through. This method prevents the gravy from separating and the meat from drying out, ensuring they taste just as comforting as freshly made.
FAQs
Can I use only beef or only pork for the rissoles?
Absolutely! Using just beef or pork works fine, but the combination of both gives a perfect balance of flavor and moisture. If using only one, you might want to add a bit more fat or breadcrumbs to keep the rissoles tender.
What type of mushrooms works best for the gravy?
Button mushrooms or cremini mushrooms are great choices because they hold their shape well and contribute a rich, earthy flavor. Feel free to experiment with shiitake or portobello for a more intense mushroom taste.
Is the gravy suitable for freezing?
Yes, mushroom gravy freezes beautifully, especially when stored separately from the rissoles. Reheat gently to preserve its creamy texture and avoid curdling.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour for the gravy, and use gluten-free breadcrumbs in the rissoles to make the whole dish suitable for gluten-sensitive diets.
How can I make the rissoles more flavorful?
Try adding fresh herbs like parsley or rosemary, a splash of soy sauce, or finely chopped mushrooms into the meat mixture for extra umami and complexity. Be cautious with seasoning so you don’t overpower the mushroom gravy.
Final Thoughts
This Mushroom Gravy Smothered Rissoles Recipe is one of those dishes that quickly becomes a family favorite. It’s a cozy, satisfying meal that feels both special and comforting, perfect for any night when you want to treat yourself to something delicious. I can’t wait for you to try it—you might find yourself making it repeatedly as I do whenever the craving for that rich mushroom gravy hits!
Print
Mushroom Gravy Smothered Rissoles Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This classic Mushroom Gravy Smothered Rissoles recipe features juicy ground beef and pork patties cooked to perfection and smothered in a rich, creamy mushroom gravy. Tender rissoles are pan-fried and then simmered in a savory sauce made with fresh mushrooms, butter, flour, beef stock, and cream. Garnished with fresh parsley, this hearty dish makes for a comforting and satisfying meal perfect for any occasion.
Ingredients
Rissoles
- 400g ground beef
- 200g ground pork
- 1/2 cup breadcrumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
Mushroom Gravy
- 250g mushrooms, sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef stock
- 1/4 cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Rissoles: In a large bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, egg, Worcestershire sauce, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Patties: Shape the mixture into 8 evenly sized rissoles (patties) ensuring they are compact to hold shape during cooking.
- Cook the Rissoles: Heat olive oil in a large skillet over medium heat. Add the rissoles and cook for 4 to 5 minutes on each side until they are well browned and cooked through. Remove the rissoles from the skillet and set aside.
- Prepare the Mushroom Gravy Base: In the same skillet, add unsalted butter and the sliced mushrooms. Cook for about 5 minutes until the mushrooms soften and release their juices.
- Thicken the Gravy: Sprinkle all-purpose flour over the mushrooms and stir constantly for 1 minute to cook the flour and create a roux. Gradually pour in the beef stock while stirring continuously to prevent lumps, then bring the mixture to a simmer.
- Finish the Gravy: Continue to cook the gravy for 3 to 4 minutes until it thickens. Stir in the heavy cream and season with salt and pepper to taste.
- Simmer Rissoles in Gravy: Return the cooked rissoles to the skillet with the mushroom gravy. Spoon the gravy over each rissole and simmer together for another 3 to 4 minutes to allow flavors to meld and the rissoles to heat through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a fresh finish, then serve the rissoles smothered in mushroom gravy hot and enjoy.
Notes
- Ensure to cook the rissoles thoroughly to an internal temperature of 160°F (71°C) for food safety.
- You can substitute ground pork with additional ground beef or veal if preferred.
- For a thicker gravy, cook it a little longer or add a bit more flour while making the roux.
- This dish pairs well with mashed potatoes, steamed vegetables, or crusty bread to soak up the gravy.
- Leftover rissoles and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
