Recipe Detail

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

1/3 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

STEP 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 for 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.

STEP 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. 

STEP 3: Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thickened. Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice or quinoa and a fresh salad.

Serves 4