Rice cutlets with mushrooms
Lenten rice cutlets with two kinds of mushrooms baked in mushroom sauce
Ingredients
| mushrooms 300 g |
| oyster mushrooms 300 g |
| onions 120 g |
| garlic 5 cloves |
| cooked round-grain rice 300 g |
| wheat flour 80 g |
| vegetable oil 60 ml |
| salt to taste |
| pepper to taste |
| nutmeg to taste |
| SOUSAGE: |
| dried mushrooms 20 g |
| carrots 60 g |
| leek 80 g |
| boiling water 0,5 l |
| cornstarch 10 g |
| vegetable oil 30 ml |
| thyme 2 sprigs |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Chop the onion, garlic and mushrooms and fry in vegetable oil. Season with salt, nutmeg and pepper. Grind the rice with a blender and combine with the fried mushrooms and thirty grams of flour. Form cutlets, coat them in flour and fry in vegetable oil.
Step 2
Prepare the sauce. Soak dried mushrooms in cold water for 1 hour. Then strain, pour boiling water, salt and simmer for 20-30 minutes. Blot off excess moisture, do not pour out the broth.
Step 3
Fry the chopped mushrooms, carrots and leeks in vegetable oil. Pour in half of the mushroom broth and bring to the boil.
Step 4
Dissolve the starch in the remaining broth, add the thyme, stir and combine with the mushrooms and vegetables. Season with pepper and salt, simmer for a minute and pour the cutlets with the sauce.
Step 5
Bake at 170 degrees for 10 minutes. Bon appetit.
