Rice and mushrooms are almost universal foods. They go well with both vegetables and meat dishes, and they can be served simply cooked. However, there are recipes that will surprise even recognized gourmets.
It is necessary
-
- Recipe number 1
- Mushroom casserole with cheese and rice:
- 1, 5 cups of rice;
- 2 cubes of mushroom broth;
- 1 onion;
- 1 tablespoon flour;
- 4-5 eggs
- 300-500 g of champignons or oyster mushrooms;
- 200 g of hard cheese;
- 50 g butter;
- lettuce leaves
- chopped greens.
- Recipe number 2
- Tomatoes
- baked with rice and mushrooms:
- 5 large ripe tomatoes;
- 0.5 cups of rice;
- 300 g champignons;
- 50 g of hard cheese;
- 5-7 feathers of green onions;
- parsley and dill;
- salt
- ground red pepper to taste;
- vegetable oil for frying.
Instructions
Step 1
Recipe # 1 Prepare mushroom sauce. Finely chop half of the mushrooms, cut the rest into slices, set aside for decoration. Peel the onion, cut into half rings. Sauté the finely chopped mushrooms and onion with two tablespoons of butter. In another frying pan without oil, fry the flour for browning, add to the mushrooms along with one broth cube diluted in warm water. Mix everything well, simmer for 5 minutes.
Step 2
Hard boil the eggs, peel, cut into halves. Dissolve the second stock cube in water, pour the washed rice with broth, cook until tender. When the broth is absorbed, place the pieces of butter on the rice, cover with a lid for 5 minutes.
Step 3
Grease a baking dish with butter. Put the rice on a mold, flatten it. Use a spoon to make depressions in the rice, fill them with halves of boiled eggs. Place the sliced mushrooms between the eggs. Pour mushroom sauce over the dish, sprinkle with grated cheese. The dish will be more satisfying if you put a layer of fried mushrooms between the layers of rice.
Step 4
Bake for 15 minutes in an oven heated to 180 degrees until the cheese melts. Place the casserole on a salad platter. Sprinkle with chopped herbs on top.
Step 5
Recipe # 2 Prepare the filling. Rinse the rice under running water, boil in salted water until tender, discard in a colander, let the water drain. Peel the mushrooms, cut into thin slices and fry in vegetable oil until golden brown. Wash greens, dry, chop. Set aside a few parsley sprigs for garnish. Combine all ingredients, mix, salt to taste.
Step 6
Wash the tomatoes, dry, cut off the top and take out the pulp with a teaspoon. Grate the cheese on a fine grater.
Step 7
Fill the tomato cups tightly with the rice and mushroom filling, sprinkle with grated cheese and ground pepper on top, cover with cut "lids".
Step 8
Place the tomatoes in a greased baking dish. Pour in 100 ml of water. Bake in a preheated oven for 25 minutes at 180 degrees.
