Mushroom Gravy Smothered Rissoles

These mushroom gravy smothered rissoles are one of my favorite comforting dinners. Juicy, golden-browned beef patties are pan-seared and then drenched in a rich, savory mushroom gravy that’s loaded with umami flavor. I like to serve them over creamy mashed potatoes or buttered noodles to soak up every last drop of that silky sauce.

Why You’ll Love This Recipe

I love how hearty and satisfying these rissoles are. They combine the rustic charm of a homestyle meat patty with the elegance of a creamy mushroom gravy. It’s a meal that feels nostalgic, like something I’d expect from a cozy family dinner. Plus, the ingredients are simple, and the entire dish comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the rissoles:

• Ground beef
• Onion, finely grated or minced
• Garlic, minced
• Egg
• Breadcrumbs (panko or regular)
• Worcestershire sauce
• Fresh parsley, chopped
• Salt
• Pepper
• Oil for frying

For the mushroom gravy:

• Butter
• Brown mushrooms, sliced
• Garlic, minced
• Onion, finely chopped
• Flour
• Beef stock or broth
• Worcestershire sauce
• Dijon mustard (optional)
• Salt and pepper, to taste
• Fresh thyme or parsley (for garnish)

Directions

1. I start by mixing all the rissole ingredients in a bowl until just combined. I form the mixture into even-sized patties, about the size of my palm.
2. I heat some oil in a skillet over medium heat and cook the rissoles for 4–5 minutes per side until browned and cooked through. Once done, I set them aside and keep them warm.
3. In the same pan, I melt butter and sauté the onions and mushrooms until they’re golden and tender. I add the garlic and cook for another minute.
4. I sprinkle flour over the mushrooms and stir it in to make a roux. Then I slowly pour in the beef stock while stirring to avoid lumps.
5. I add Worcestershire sauce and a bit of Dijon mustard for extra depth, then let the gravy simmer until thickened.
6. I return the rissoles to the pan and let them simmer in the gravy for a few minutes so they soak up the flavor.
7. I garnish with fresh herbs before serving.

Servings and Timing

This recipe makes about 6 rissoles and serves 3 to 4 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Cheesy center: I like hiding a small cube of mozzarella or cheddar in the center of each rissole for a melty surprise.
• Gluten-free: I substitute gluten-free breadcrumbs and use cornstarch instead of flour in the gravy.
• Creamy twist: A splash of cream in the gravy makes it extra luxurious.
• Add vegetables: I occasionally mix in grated zucchini or carrot into the rissoles for added moisture and nutrition.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making them even better the next day.
To reheat, I gently warm the rissoles in a pan over low heat with a splash of water or stock to loosen the gravy. They also reheat well in the microwave, though the stovetop keeps them juicier. I don’t recommend freezing the gravy, as it can split during thawing.

FAQs

Can I bake the rissoles instead of pan-frying?

Yes, I’ve baked them at 200°C (400°F) for about 20 minutes, flipping halfway. They don’t get as browned, but they’re still delicious when smothered in gravy.

What type of mushrooms work best?

I usually go with brown or cremini mushrooms because they have a richer flavor. Button mushrooms are fine too if that’s what I have on hand.

How do I keep the rissoles from drying out?

I make sure not to overcook them and always use some moisture-retaining ingredients like grated onion, egg, and breadcrumbs in the mix.

Can I make the gravy ahead of time?

Yes, the gravy can be made in advance and stored in the fridge. I just reheat it gently before serving and add a splash of stock if it thickens too much.

What sides go best with this dish?

I like serving these with mashed potatoes, buttered noodles, or even steamed rice. A side of green beans or roasted carrots adds a nice balance to the richness.

Conclusion

Mushroom gravy smothered rissoles are one of those meals I turn to when I want comfort and flavor in every bite. Juicy patties, creamy gravy, and a plate that begs to be wiped clean—it’s the kind of dinner that brings everyone to the table. Whether it’s a weeknight or a weekend indulgence, this dish never disappoints.

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