These flavour packed patties are such an easy midweek meal. You can make them up ahead of time, then you just have to pan-fry them and make the sauce at dinner time.
Ingredients
- 2 tbsp olive oil
- 100g button mushrooms, finely diced
- 2 rashers bacon, diced
- 500g chicken mince
- 1 shallot, sliced
- 1 clove garlic, crushed
- 1 clove garlic, crushed
- 1 cup breadcrumbs
- 1/2 cup cream
For creamy mushroom sauce:
- 40g butter
- 1tbsp olive oil
- 100g button mushrooms, sliced
- 1 clove garlic
- 1/4 cup wine
- 3/4 cup cream
- 2 tsp Worcestershire sauce
Method
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Step 1Heat 1 tbsp oil in a frypan and add mushrooms and bacon. Cook, stirring, for 3 minutes. Remove to a bowl lined with baking paper and allow to cool. In a large bowl, combine all remaining ingredients except olive oil. Form into 8 patties. Refrigerate until ready to cook.
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Step 2To make creamy mushroom sauce, melt butter with oil in a saucepan. Cook mushrooms for 4 minutes, stirring, until well browned. Add garlic and cook for a further minute. Season well with salt and pepper. Pour in wine and allow to bubble up. Add cream, bring to the boil, then reduce heat and stir through Worcestershire sauce. Simmer for 3-4 minutes until thickened. Keep warm while you cook the patties.
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Step 3Heat 1 tbsp oil in a large frypan over medium heat. Cook patties for 3 minutes each side, adding more oil if necessary, until cooked through.
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Step 4Serve patties with mushroom sauce spooned over.
Recipe Notes
I prefer little button mushrooms in the sauce, but you could use field mushrooms chopped finely in the patties.
Recipe and photo by Greer Worsley.
Recipe Reviews (3)
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