Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes

Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley

Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits

Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat

Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through

Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick

Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa