EGG RICE CAKES WITH MUSHROOMS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Beat the egg, flour and cheese together with a fork, then stir in the cooked rice. Mix well and set aside.
- Melt half the butter and oil in a frying pan and saute the shallot or onion until soft but not brown. Add the mushrooms and thyme, and cook until the mushroom juices run.
- Stir in the sherry. Increase the heat to reduce the juices and concentrate the flavour. Season to taste. Remove from the heat and keep warm.
- Heat the remaining butter and oil in a large frying pan and fry spoonfuls of the rice mixture in batches. Cook for about 1 minute, then turn over with a spatula and cook for a further 1 minute.
- When all the rice cakes are cooked, arrange them on 1 large or 4 individual warmed plates, with the mushrooms and a spoonful of soured cream or creme fraiche. Garnish with a sprig of thyme.
INGREDIENTS
- 4 eggs
- 2 tablespoon plain flour
- 5 tablespoon freshly grated Parmesan
- 500 grams cooked long grain rice
- 6 tablespoon unsalted butter
- 5 tablespoon sesame oil
- 2 shallot or small onion, chopped
- 250 grams assorted wild and cultivated mushrooms, trimmed and sliced
- Sprig of thyme, plus extra to garnish
- 3 tablespoon sherry
- 250 ml soured cream or creme fraiche
- Salt and ground black pepper
- Paprika, for dusting
4 comments for “Egg Rice Cakes with Mushrooms”
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