Hey y’all! If you’re craving some hearty comfort food with melt-in-your-mouth tenderness, look no further than these Mushroom Gravy Smothered Rissoles. This dish brings together savory beef rissoles, pan-seared for a deliciously crisp crust, and a creamy, umami-packed mushroom gravy that pools beautifully over a bed of fluffy potatoes or rice. Perfect for cozy weeknights, family dinners, or impress-a-crowd weekends, this recipe strikes a balance between classic home-cooking and satisfying flavor. Let’s get cooking!

Why You’ll Love This Mushroom Gravy Smothered Rissoles Recipe

Rich, savory flavor from the umami-packed mushroom gravy.
Juicy, tender rissoles with crispy edges and a soft, flavorful center.
Simple, pantry-friendly ingredients make this easy for weeknight dinners.
Comfort food classic that’s perfect for meal prep or family gatherings.

Delicious on its own or paired with mashed potatoes, rice, or steamed veggies.

Ingredients for Mushroom Gravy Smothered Rissoles

For the Rissoles

500g (1.1 lbs) ground beef
1/2 cup breadcrumbs
1 small onion, finely chopped
2 garlic cloves, minced
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for frying)

For the Mushroom Gravy

250g (9 oz) cremini or button mushrooms, sliced
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup heavy cream (optional for extra richness)
Salt and pepper to taste

Directions: How to Make Mushroom Gravy Smothered Rissoles

1. Prepare the Rissoles Mixture

In a large mixing bowl, combine ground beef, breadcrumbs, onion, garlic, egg, Worcestershire sauce, milk, thyme, salt, and pepper.
Mix gently but thoroughly until all ingredients are well incorporated, being careful not to overwork the meat.

Shape mixture into 8 even, thick patties (about 2.5cm/1 inch thick).

2. Sear the Rissoles

Heat olive oil in a large skillet over medium-high heat.
Add rissoles in batches, searing each side for 3-4 minutes until golden brown. (They will finish cooking later in the gravy.)

Set browned rissoles aside on a plate.

3. Make the Mushroom Gravy

In the same skillet, melt butter over medium heat. Add onions and sauté 2-3 minutes until soft.
Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and their moisture evaporates.
Add garlic and cook for another 1 minute until fragrant.

Sprinkle flour over the mushroom mixture and stir well, cooking for 1-2 minutes.
Gradually pour in beef broth, stirring constantly to prevent lumps, then add soy sauce and Dijon mustard.
Bring to a simmer. Cook for 2-3 minutes until the gravy thickens.

Stir in heavy cream if using, and season sauce with salt and pepper to taste.

4. Smother and Simmer the Rissoles

Return browned rissoles to the skillet, nestling them into the mushroom gravy.
Cover the skillet and simmer on low heat for 8-10 minutes, turning rissoles once, until cooked through (internal temperature should reach 160°F/71°C).

Serve hot, generously spooning extra mushroom gravy over the rissoles.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Notes for Perfect Mushroom Gravy Smothered Rissoles

Use fresh mushrooms for the richest flavor, but canned mushrooms will do in a pinch (learn more about mushroom types).

Don’t overmix the rissoles mixture, as this can make the patties tough.
For a gluten-free version, use gluten-free breadcrumbs and flour (find more gluten-free tips).

Variations: Mushroom Gravy Smothered Rissoles Your Way

Chicken Rissoles: Replace beef with ground chicken for a lighter version.

Vegetarian Rissoles: Use a mix of mashed beans and finely chopped veggies in place of the beef.
Cheesy Twist: Add 1/2 cup grated cheddar or mozzarella cheese to the rissole mixture for extra gooeyness.

Required Equipment

Large mixing bowl
Sharp knife & cutting board
Large skillet with lid
Spatula
Measuring cups and spoons

Storage Instructions for Mushroom Gravy Smothered Rissoles

Cool rissoles and gravy completely before storing.
Refrigerate in an airtight container for up to 3 days.

Freeze (without cream) for up to 2 months. Thaw overnight before reheating gently on the stovetop.

Serving Suggestions and Pairings

Serve with creamy mashed potatoes, steamed rice, or buttered egg noodles.
Pair with garlicky green beans, sautéed spinach, or a crisp garden salad.

For an indulgent meal, add a glass of bold red wine or a cold craft beer.

Pro Tips for Mushroom Gravy Smothered Rissoles

For extra juicy rissoles, don’t skip the milk and keep the patties thick for a tender center.
If your gravy thickens too much, loosen it with a splash more broth or cream (thickening and thinning gravy tips).

Let the rissoles rest a minute or two after simmering so they’re ultra juicy when cut open.

FAQ: Mushroom Gravy Smothered Rissoles

Can I make Mushroom Gravy Smothered Rissoles ahead of time?

Absolutely! Prepare and sear rissoles up to a day ahead and store in the fridge. When ready, make the gravy, then simmer rissoles as directed.

Can I use pork or lamb instead of beef?

Yes, both ground pork or lamb work great—just adjust seasoning to your taste as these meats have different flavors.

How do I prevent rissoles from falling apart?

Use enough binder (egg and breadcrumbs), avoid overmixing, and make sure the patties are well-formed before frying.

Mushroom Gravy Smothered Rissoles