Mushroom-Rice Fritters with Lemon-Dill Sour Cream

Name: Mushroom-Rice Fritters with Lemon-Dill Sour Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters 16 ounces button mushrooms, wiped clean, chopped (about; 710 milliliters cooked long-grain white rice, cooled; 2 Tbsps dry vermouth or sherry; 2 larges eggs, beaten; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh dill; 1 Tbsp chopped fresh thyme leaves; 2 Tbsps heavy cream or half and half; 4 servings Kosher salt and freshly ground pepper; 1 teaspoon About zest and 1 tablespoon juice and from 1 lemon; 9 Tbsps About extra-virgin olive oil, divided; 2 Tbsps small shallot, minced (about; 118 milliliters sour cream

Mushroom-Rice Fritters with Lemon-Dill Sour Cream is a vegetarian side dish. This recipe makes 4 servings with 570 calories, 10g of protein, and 41g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up half and half, rice, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat 3 tablespoons olive oil in a Dutch oven over high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and begun to brown, about 12 minutes.

Ingredients you will need

Mushrooms

Add shallot, thyme, and salt and pepper to taste and cook about 2 minutes more.

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Salt And Pepper

Shallot

Thyme

Add vermouth or sherry and deglaze pan, scraping browned bits from the bottom of the pan.

Ingredients you will need

Vermouth

Sherry

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Frying Pan

Transfer mushrooms to a large bowl with the cooked rice.

Ingredients you will need

Cooked Rice

Mushrooms

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Bowl

Sprinkle flour over rice mixture and season lightly with salt and pepper. Beat eggs with cream and add to rice mixture. Stir thoroughly to combine.

Ingredients you will need

Salt And Pepper

Cream

All Purpose Flour

Egg

Rice

Heat 3 tablespoons olive oil in a large cast iron skillet over medium heat until shimmering. Pack rice mixture into a 1/3 cup measure and add to hot skillet to form a cake. You should be able to fit about 6 fritters in the pan; do not crowd pan. Cook fritters undisturbed until browned and crispy on one side, about 6 minutes. Flip fritters and cook and browned on other side, about 5 minutes.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Frying Pan

Transfer fritters to a paper towel-lined tray to drain.

Equipment you will use

Paper Towels

Remove any stray bits of rice or mushrooms from pan with a slotted spoon and add about 3 tablespoons more oil to cook remaining fritters. As they cook, stir together sour cream, lemon juice and zest, and dill. Top drained fritters with sour cream mixture and serve immediately.

Ingredients you will need

Lemon Juice