Mett-rissoles with creamed mushrooms

Name: Mett-rissoles with creamed mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 3 medium-sized onions; 2-3 stem(s) Parsley; 400-500 g Pork sausage; 1 Egg (Gr. M); 1/2 TEASPOON dried ital. Herbs; 2 TEASPOONS medium hot mustard; 7-10 Tbsp white pepper, salt; 1-2 TABLESPOONS Oil; 1 can(s) (850 ml) Mushrooms; 1 TEASPOON butter/margarine; 100-150 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Tomato

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
3 medium-sized onions
2-3 stem(s) Parsley
400-500 g Pork sausage
1 Egg (Gr. M)
1/2 TEASPOON dried ital. Herbs
2 TEASPOONS medium hot mustard
7-10 Tbsp white pepper, salt
1-2 TABLESPOONS Oil
1 can(s) (850 ml) Mushrooms
1 TEASPOON butter/margarine
100-150 g Whipped cream
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Tomato

Directions

1
Soak the buns. Peel onions. Cut one into rings, dice 2 finely. Wash the parsley and chop except for something to garnish.
2
Knead the ground pork, squeezed bread roll, egg, half onion cubes, parsley, Italian herbs and mustard. Season with pepper and possibly salt. Form 8-10 meatballs from it. Fry in hot oil for 6-7 minutes on each side. Add onion rings at the end and fry until crispy
3
Drain mushrooms well. Fry the rest of the onion cubes in hot fat. Add mushrooms and fry well. Deglaze with cream and about 1/4 l water, stir in broth and simmer briefly. Bind with sauce thickener and season to taste. Serve everything. Garnish with the rest of the parsley and possibly tomato. Noodles, French fries or boiled potatoes taste good with it