Ingredients

For the Rissoles

• 500g lean minced pork
• 200g mushrooms (such as button mushrooms), wiped clean
• 1 small onion, peeled
• 2 cloves of garlic, peeled
• 1 egg
• 2 tablespoons of breadcrumbs
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of olive oil (for frying)

For the Optional Sauce

• 1 tablespoon of butter
• 1 tablespoon of all - purpose flour
• 1 cup of chicken broth
• 1/2 cup of cream
• 1/2 teaspoon of Dijon mustard
• Salt and pepper to taste

Equipment

• Homtone 16 Cup Food Processor Sliver
• Mixing bowl
• Spoon
• Frying pan
• Plate lined with paper towels

Instructions

Step 1: Prepare the Ingredients in the Food Processor

• Cut the mushrooms into quarters. Place them in the food processor and pulse until they are finely chopped. Transfer the chopped mushrooms to a large mixing bowl.
• Chop the onion into chunks and add it to the food processor along with the garlic cloves. Pulse until they are finely minced. Add the minced onion and garlic to the bowl with the mushrooms.

Step 2: Combine the Ingredients for the Rissoles

• Add the lean minced pork, egg, breadcrumbs, dried thyme, salt, black pepper, and Worcestershire sauce to the bowl with the mushrooms, onion, and garlic. Use your hands or a spoon to mix all the ingredients thoroughly until well - combined.

Step 3: Shape the Rissoles

• Take a portion of the mixture (about the size of a golf ball) and roll it between your hands to form a ball. Then, flatten the ball slightly to create a round, flattened shape. Repeat this process until all the mixture is used up.

Step 4: Fry the Rissoles

• Heat the olive oil in a frying pan over medium - high heat. Place the shaped rissoles in the pan, leaving some space between them to ensure even cooking. Fry the rissoles for about 3 - 4 minutes on each side, or until they are golden brown and cooked through. You can check if they are cooked by cutting one open; the meat should be white and no longer pink. Transfer the cooked rissoles to a plate lined with paper towels to drain any excess oil.

Step 5 (Optional): Make the Sauce

• If you want to make a sauce, melt the butter in a small saucepan over medium - heat. Add the flour and whisk continuously for about 1 - 2 minutes to form a roux.
• Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for 2 - 3 minutes until it starts to thicken.
• Stir in the cream and Dijon mustard. Season with salt and pepper to taste. Cook for another 1 - 2 minutes until the sauce reaches your desired consistency. Pour the sauce over the rissoles before serving.

Tips for Making Perfect Pork and Mushroom Rissoles

• Mushroom Chopping: When chopping the mushrooms in the food processor, don't over - process them. You want them to be small pieces, but still have some texture. Over - processing can make them release too much moisture, making the rissoles soggy.
• Mixing the Ingredients: Make sure to mix all the ingredients well. This ensures that the flavors are evenly distributed and that the rissoles hold together well during cooking.
• Shaping the Rissoles: Wet your hands slightly before shaping the rissoles. This will prevent the mixture from sticking to your hands and make it easier to form the balls.
• Cooking Temperature: Keep the heat at medium - high when frying the rissoles. If the heat is too low, the rissoles will absorb more oil and become greasy. If it's too high, they will burn on the outside before they are cooked inside.