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    You are in: Home / Australian / Herbed Rissoles With Mushroom Sauce Recipe
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    Herbed Rissoles With Mushroom Sauce

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 08, 2013

      Excellent and so easy. Loved the sauce. Served with Roasted Green Beans and Crispy Smashed Roasted Potatoes.

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    • on November 04, 2013

      The wine mushroom sauce is to die for. So yummy!!! The patties were good with the carrots but were a little bland for our taste. I used dry thyme instead of fresh. Thanks Deantini :) Made for Holiday tag game

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    • on January 20, 2010

      Tasty vegie pack rissoles with a nice mushroom sauce. The cooking time for the rissoles was perfect, though I did scale if back for 3 serves (6 rissoles) and they were very filling). I did need to add an extra 1/4 cup of liquid to the mushroom sauce or it would have been too thick though we prefer a slightly runny sauce, would just use about 1/2 as much flour next time. Make sure you have buttered bread to soak it up or mashed potatoe like we did. Thank you Deantini, made for Photo Tage Game. UPDATE - There was quite a bit of the mushroom sauce left but it heated up well and the DM and I enjoyed on some buttered toast for breakfast.

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    • on January 20, 2010

      My husband says "pretty good". I only used 1 lb. of meat, but kept the rest as is and I still yielded 8 pieces. I had no fresh thyme, so used equivalent dried. Made for Everyday Holiday Tag. :)

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    • on August 22, 2009

      Very tasty rissoles - really liked the inclusion of thyme (I also added rosemary and sage as I love that blend together) and garlic and absolutely loved the sauce which was really close to a mushroom sauce I used to make regularly decades ago but which I haven't made for ages and have consquently forgotten the recipe for. I minced the onion, carrot and garlic and omitted the hot pepper as I have zero tolerance of anything hot and spicy. I used baby carrots which added a touch of sweetness. We enjoyed these with Roasted Potatoes With Bacon, Cheese, and Parsley. Thanks for sharing this yummy recipe, Deantini! Made for Went to the Market Tag.

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    • on June 30, 2009

      I thought these were really good comfort food. They remind me of the kotletai Mother used to make, only she did not use garlic. chili pepper or carrots. The carrots really make it pretty, and you cannot go wrong with garlic. I used a jalapeno, which added interest but was not overwhelming. I added just a little bit of salt and pepper. I did not use green onions in the sauce - because I forgot. Also, I used king mushrooms, and I felt that they would need just a bit more cooking, so I zapped them in the microwave. The wine added a nice color to the sauce.

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    Nutritional Facts for Herbed Rissoles With Mushroom Sauce

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.9
     
    Calories from Fat 198
    37%
    Total Fat 22.0 g
    33%
    Saturated Fat 9.4 g
    47%
    Cholesterol 238.0 mg
    79%
    Sodium 611.7 mg
    25%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.8 g
    15%
    Protein 49.5 g
    99%

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