Beef cutlets with mushrooms and risoni pasta

Ingredients:

• 1 slice whole grain bread, crumbled
• 300 g of porcini mushrooms
• 450 g of ground beef tenderloin (90% lean)
• 1 large egg
• 1/4 cup finely chopped fresh parsley
• 2 tsp paprika, plus a little more for garnish
• 1.5 tsp Worcestershire sauce
• Salt and freshly ground black pepper
• 1 cup risoni or orzo pasta (rice-shaped pasta)
• 1 tbsp and 1 tsp olive oil
• 2 tablespoons finely chopped fresh sage
• 1/4 cup natural whole milk yogurt, mix thoroughly

Preparation:

1. Preheat the oven to 220°C and line a baking sheet with foil. Blend the bread and half of the mushrooms in a blender until smooth; transfer the mixture to a large bowl.
   
   Add the ground meat, egg, a tablespoon of parsley, paprika, Worcestershire sauce, 1/2 teaspoon of salt, and a couple of grinds of pepper. Mix thoroughly with your hands. Form into four small patties, about 8 x 10 cm (3 x 4 inches) in size, and place on the prepared baking sheet. Bake until golden brown and cooked through, about 15 minutes.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the risoni and cook according to package directions. Pour 3/4 cup of the cooking water into a separate bowl, discarding the remaining cooking liquid.
   
   Slice the remaining mushrooms. Heat a tablespoon of olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, without stirring, for 2-3 minutes, until they begin to brown. Add the sage, season with salt and pepper, and cook for another 1-2 minutes. Add the risoni.
3. Remove the pan from the heat and stir in the remaining 3 tablespoons of parsley and 1 teaspoon of olive oil. Gradually whisk in the reserved cooking water from the risoni to make the garnish more crumbly; season with salt and pepper. Pour yogurt over the beef patties and sprinkle with paprika. Serve with risoni paste.