Herbed Rissoles With Mushroom Sauce Recipes

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

Steps:

• Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
• Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
• Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

Steps:

• Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
• Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
• Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
• Remove from pan and keep warm while preparing sauce.
• To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
• Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.