Mushrooms Recipe

Mushroom and Beef Rissoles

April 15, 2016

Mushroom and Beef Rissoles 0 5 0

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  • Prep 30 mins
  • Cook 25 mins
  • 30 mins

    25 mins

    55 mins

  • Serve 24 Makes


¼ cup olive oil

400g cup mushrooms, diced

6 green onions, chopped

400g beef mince

1 egg, whisked

11/2 cups fresh breadcrumbs

¼ cup finely chopped flat-leaf parsley

¼ cup semi dried tomatoes, chopped

¼ cup pitted kalamata olives, chopped

1 tbs tomato paste

1 loaf French bread, toasted and cut into 1cm-thick pieces

Eggplant or basil pesto dip and wild rocket, for serving


1Heat 1 tablespoon oil in a large frying pan over high heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Set aside to cool for 10 minutes. Drain excess moisture, transfer mushrooms to a large bowl.

2Add the onions, mince, egg, breadcrumbs, parsley, tomatoes, olives and tomato paste to the mushrooms, season to taste and mix well to combine. Using 11/2tbs mixture shape into rissoles Cover and refrigerate 30 minutes.

3Preheat a barbecue plate on medium . Grease well with remaining oil. Cook the rissoles, in two batches if necessary, for 4 minutes each side or until cooked through.

4Spread the Turkish bread with dip, top with rocket and rissoles. Serve.