Mushroom Gravy Smothered Rissoles
The Comfiest Meal (With a Side of Nostalgia)
You know when you’ve had one of those days? For me, nothing soothes the soul quite like Mushroom Gravy Smothered Rissoles—the sort of supper that makes you loosen your belt, roll your eyes back, and maybe nap on the couch with your cat afterwards. I learned to make these with my dad—he taught me after a spectacular meatball mishap (don’t ask)—and every time I throw this together, it brings me back to that smoky, chaotic kitchen and him saying “Don’t stress about the bits stuck to the pan—they’re flavour!”
Honestly, there’s just something about this dish. It’s old-school comfort with a bit of a Monday-night rescue mission thrown in, especially if you need to hide a few veggies from picky eaters or make use of that last onion rolling around in the fridge drawer. Oh! And if you happen to burn the onions a little—well, char is flavor (or so I like to claim when I can’t be bothered).
Why You’ll Love This (Even If Meatballs Intimidate You)
I make this whenever I crave the kind of dinner that feels like a warm blanket (the edible type, not the woolly kind). My family goes bonkers over it, especially when I pour way too much mushroom gravy over the top—someone always asks for seconds before I’ve even sat down. Sometimes, the rissoles fall apart a bit on me, but honestly, a rustic look just adds character, right? My mate Sarah tried these and said, “I don’t even like mushrooms—what wizardry is this?” (No magic, just a lot of butter, really.)
Stuff You’ll Need (And What I Use When I’m Out of Stuff)
- 500g beef mince (I sometimes use turkey or even plant-based mince if I’m feeling experimental—no one’s noticed yet)
- 1 onion, finely chopped (Use red if you’re fancy. Or even half an onion; I won’t tell.)
- 1 clove garlic, minced (or a fat teaspoon of that jarred stuff—yes, I cheat sometimes)
- 1 egg (Room temp if you remember. If not, it’s fine.)
- 1/2 cup breadcrumbs (My grandmother swore by fresh, but boxed works. Heck, I once crushed up old crackers in a storm.)
- 1 tbsp Worcestershire sauce (But soy sauce’ll do in a pinch)
- Salt and pepper (You know the drill—measure with your heart)
For the mushroom gravy:
- 200g mushrooms, thinly sliced (Button, cremini, whatever’s on special)
- 2 tbsp butter (The more the better, IMO)
- 2 tbsp flour (Plain. Or use cornstarch slurry if you’re gluten-free. Tried it—works okay.)
- 2 cups beef stock (Even one of those stock cubes in hot water does the trick)
- 1 tsp thyme (Fresh is lovely, but dried is usually what I grab)
- Dash of cream or milk (Optional. I add a glug if I’m feeling fancy)
Making It All Come Together (With a Few Casual Stumbles)
- Mix up the rissoles: Dump your mince in a big bowl. Throw in the chopped onion, garlic, egg, breadcrumbs, Worcestershire, and a big pinch each of salt and pepper. Mash it all together with your hands (you can use a spoon, but why would you?) until it looks, well, mixed. If it feels too wet, more crumbs; too dry, splash a bit of milk.
- Shape and sizzle: Roll into golf ball-sized blobs and gently squish ‘em into thick patties. Heat a hefty glug of oil in a big skillet on medium-high; once it’s nice and shimmery, fry up the rissoles until golden on both sides and just cooked through (usually about 4–5 mins per side, but, honestly, I just poke them to check). Set ‘em aside while you make the gravy—keep ‘em warm somewhere if you can (I usually just toss a plate into the microwave, no shame).
- Mushroom gravy time: In the same pan, toss in the butter and the mushrooms. Fry until the mushrooms look nicely golden and let go of all their water (they shrink a lot—don’t panic), about 6–8 mins. Sprinkle over the flour and stir it in—it’ll look weird for a second, but that’s good.
- Slowly pour in the beef stock, stirring as you go. Keep stirring (it looks lumpy, then magically smooths out), simmering until it thickens—5 mins, give or take. Add the thyme, salt, pepper, and a splash of cream if you’re using it. This is totally where I taste for salt and, sometimes, sneak an extra mushroom.
- Pop the rissoles back in, spoon over that gravy, and cook together for a couple minutes. The flavor gets right in there. Serve hot, with extra gravy!
Notes (Stuff I Figured Out the Hard Way)
- If your mixture’s too sticky, wet your hands—rissoles behave better that way.
- The gravy thickens as it cools, so go a smidge runnier than you think you need (learned that after my first attempt could almost stand a spoon up in it)
- I think this is even tastier the next day. Though it’s never survived more than one round in my fridge.
Variations I’ve Tried (And Some That Flopped)
- Veggie rissoles: Swap the beef for a mix of lentils and grated carrot/zucchini. Pretty darn good, but gets a bit soft if you go overboard with the veg.
- Using chicken mince: Totally fine, just don’t skip the gravy; otherwise it’s a bit bland.
- I once tried to bake the rissoles and skip frying. Texturally, just… not for me. They turned out a bit meh (that’s a technical term).
The Gear (And How to Improvise If You’re Missing Something)
- Big bowl (I sometimes mix straight in the pot if everything else is dirty—no shame)
- Frying pan or skillet (Cast iron is dreamy but non-stick works a treat; if you only have a saucepan, give it a bash!)
- Spatula or fork for flipping (I have used tongs in a pinch)
Keeping Leftovers (But Don’t Count On It)
If you’re one of those rare people who ends up with leftovers, pop ‘em in an airtight container in the fridge. They keep well for about two days. Just reheat gently with a splash more stock or water in the pan to loosen the gravy. Though honestly, in my house it never lasts more than a day—it disappears faster than ice cream in July.
How I Like to Serve It (And My Mum’s Way, Too)
I love these on a bed of creamy mashed potatoes, or sometimes buttered noodles (comfort food extremes, you know). My mum always served them with peas and a slice of buttered bread to mop up every last bit of gravy—it’s basically illegal to leave any behind. Occasionally, I’ll even throw some roasted broccoli on the side if I’m feeling responsible.
My Best Pro Tips (Learned the Messy Way)
- I once tried rushing the gravy and poured all the stock in at once—ended up with lumps even a hand blender couldn’t fix. Go slow with the liquid.
- Let the rissoles sit for a couple of minutes after you take them out of the pan; helps them hold together.
- Actually, fat hands work better than a spoon for mixing—the warmth sort of binds things for some reason?
FAQ: Stuff People Actually Ask Me
- Can I freeze this?
Yep! Just freeze rissoles and gravy separately if you can. I once froze everything together in a plastic tub and it was fine, bit watery reheated, though. Live and learn. - What’s the difference between a rissole and a meatball?
Hmm, I think rissoles are squashier and less round—plus, they’re meant for gravy. Sort of a cousin to burgers, but less formal. That make sense? - Mushrooms: love ‘em or too strong?
If you find them overpowering, just use a mix of mushrooms and swap out half for onions. Or pick milder ones. I actually picked up this tip from Serious Eats—they have a great mushroom guide, by the way! - Can I make the gravy ahead?
Sure—just reheat gently. Add a splash of water or stock if it looks thick. Sometimes it’s even better after a nap in the fridge (like me). - Where did you get those cool plates in your photos?
Totally random, but I thrifted them! But if you’re hunting, Etsy’s vintage section is a goldmine.
One last thing (not really related, but this recipe always reminds me how I meant to learn more about foraging wild mushrooms—maybe next autumn, huh?). Give this a whirl and let me know if your family loves it too—or if your gravy gets oddly thick and stands up by itself. That’s how you know it’s homemade. Enjoy!
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 250g fresh mushrooms, sliced
- 2 tbsp butter
- 2 cups beef stock
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
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1In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.
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2Shape the mixture into 8 rissoles (patties) of equal size.
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3Heat a large frying pan over medium heat and cook the rissoles for 4–5 minutes on each side or until browned and cooked through. Remove and set aside.
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4In the same pan, melt butter and sauté mushrooms until soft and golden. Sprinkle flour over the mushrooms and stir to coat.
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5Gradually pour in the beef stock, stirring constantly, and simmer until the gravy thickens. Season with extra salt and pepper as needed.
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6Return the rissoles to the pan, coating them in the mushroom gravy, and simmer for 5 minutes. Garnish with fresh parsley before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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