Mushrooms Recipe

Mushroom & Chicken Rissoles with Sweet Potato Mash & Swiss Browns

April 19, 2016

Mushroom & Chicken Rissoles with Sweet Potato Mash & Swiss Browns 0 5 0

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  • Prep 1 hr
  • Cook 1 hr 20 mins
  • 1 hr

    1 hr 20 mins

    2 hrs 20 mins

  • Serve 6 Servings


Sweet potato mash

3 medium sweet potatoes, skin left on, scrubbed

50 g butter, chopped

60 ml thickened cream, warmed, optional

Mushroom and chicken rissoles

3 tbsp olive oil

2 shallots, finely chopped

400 g mushrooms, finely chopped

500 g chicken mince

1 tbsp fresh thyme leaves

Sautéed mushrooms

1 tbsp olive oil

1 tbsp butter

400 g mushrooms such as Swiss Brown or Portobello, sliced

2 garlic cloves, finely chopped

Fresh herbs such as thyme, sage or rosemary


1To make the sweet potato mash: Roast the sweet potatoes in a 190°C/ 170°C fan forced oven for 1 hour or until very soft but not charred. Remove the skin. Transfer the flesh to a bowl, add butter and mash until almost smooth. Add cream if using and season to taste. Cover to keep warm.

2To make the mushroom and chicken rissoles: Heat 1 tablespoon oil in a frying pan over medium-high heat. Add shallots and cook, stirring or shaking the pan, until translucent. Add mushrooms, cook, stirring occasionally, until liquid has evaporated. Transfer to a bowl, set aside to cool.

3Add chicken mince and thyme to mushroom mixture, season with to taste and mix well. Use wet hands to shape into small rissoles. Heat remaining oil the frying pan over medium heat, cook rissoles in batches for 4-6 minutes each side or until cooked through.

4To make the sautéed mushrooms: Heat the oil and butter in a frying pan over high heat. Add mushrooms and cook shaking pan for 2-3 minutes until light golden, add garlic and herbs and cook 1-2 minutes, season to taste.

5Spoon sweet potato mash onto serving plates. Top with rissoles and spoon over sautéed mushrooms. Serve.

Mark Renaud
Olive Jones Of Macedon Restaurant
40 Victoria Street, Macedon Victoria