Stuffed mushrooms with rice
Instructions
Clean and scrape mushrooms, separating the hats (be careful not to break them), from the stems, chopping them finely, and putting them in Brown with the oil and butter in a saucepan; Add salt, stir and, when they are going to take a little color, add the cream and cook a few minutes.
Meanwhile the boiled rice (should be al dente), leave it to drain, cutting to the sauce along with two egg yolks, stirring well.
The mushroom hats, dug a little earlier (the proceeds have been added and baked with chopped stems), filled now with the dough and sauce and rice, with filling up placed in a saucepan, Cook in a hot oven for 10 minutes and serve.
Ingredients and dosing for 4 persons
- 6 average porcini mushrooms
- 200 g of rice
- 30 g of butter
- 30 g of olive oil
- 2 egg yolks
- 1/2 cup of cream