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Cheesy Mushroom Arancini https://www.metro.ca/userfiles/image/recipes/arancini-aux-champignons-et-au-fromage-10516.jpg PT10M PT1H00M PT1H10M
Soak mushrooms in boiling water for 20 minutes.Strain; set mushrooms aside and reserve soaking liquid.In a large skillet, melt butter and oil over medium-high heat.Stir in shallots and garlic; cook 1 minute.Stir in rice until all the grains are coated in the butter-oil mixture and become toasted, about 2 minutes.Pour in wine (if using; if not, replace with an equal amount of the broth), scraping any brown bits from the pan, and cook until almost all the liquid has absorbed.Stir in the soaking liquid and ½ cup (125 mL) of broth; continue stirring, until most of the liquid has been absorbed before adding the rest of the broth, ½ cup (125 mL) at a time, until all the broth has been absorbed and the rice is creamy and al dente, about 20 minutes.Chop the soaked mushrooms and stir them into the rice with the Parmesan cheese and parsley.Spread onto a baking sheet to cool quickly.Let sit for 15 minutes while you prepare the crumb coating and cheese filling.Slice the bocconcini in half.Put the eggs and panko crumbs each in their own shallow dish.Roll the rice mixture into a ball and using your thumb, place a piece of cheese into the center and cover up so that it’s in the inside.Repeat with remaining rice and bocconcini.Dip each in the egg mixture and then roll in the crumbs to coat evenly.Fill a large deep saucepan with oil until it reaches 2 inches (5 cm) high.Heat over medium-high heat and fry arancini in batches until golden brown, about 3 minutes.Remove with a slotted spoon and drain on a paper towel–lined tray.Serve warm with lemon wedges or spicy marinara sauce.
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1 oz (28 g) dried wild mushrooms 1 cup (250 mL) boiling water 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) vegetable oil 1 shallot, minced 1 clove garlic, minced 1 cup (250 mL) arborio rice 1/2 cup (125 mL) dry white wine (optional) 900 mL Campbell's ready to use mushroom broth 1 cup (250 mL) freshly grated Parmesan cheese 1/2 cup (125 mL) parsley, minced 9 mini bocconcini cheeses 2 egg, beaten 1 cup (250 mL) panko breadcrumbs lemon wedge, spicy marinara sauce for garnish
Cheesy Mushroom Arancini

Cheesy Mushroom Arancini

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18
pieces
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 oz
    (28 g)
    dried wild mushrooms
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    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CRIMINI MUSHROOMS

    $3.49 ea.

    227 g, PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    boiling water
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

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    1.42 l SELECTED VARIETIES


  • 1
    shallot, minced
  • 1
    clove garlic, minced
  • 1 cup
    (250 mL)
    arborio rice
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    Y&Y OR MILI JASMINE RICE

    Y&Y OR MILI JASMINE RICE

    $14.88 ea.

    8 kg SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    dry white wine (optional)
  • 900 mL
    Campbell's ready to use mushroom broth
  • 1 cup
    (250 mL)
    freshly grated Parmesan cheese
  • 1/2 cup
    (125 mL)
    parsley, minced
  • 9
    mini bocconcini cheeses
  • 2
    egg, beaten
  • 1 cup
    (250 mL)
    panko breadcrumbs

  • lemon wedge, spicy marinara sauce for garnish
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


Imprimer ma sélection

Preparation

Soak mushrooms in boiling water for 20 minutes.

Strain; set mushrooms aside and reserve soaking liquid.

In a large skillet, melt butter and oil over medium-high heat.

Stir in shallots and garlic; cook 1 minute.

Stir in rice until all the grains are coated in the butter-oil mixture and become toasted, about 2 minutes.

Pour in wine (if using; if not, replace with an equal amount of the broth), scraping any brown bits from the pan, and cook until almost all the liquid has absorbed.

Stir in the soaking liquid and ½ cup (125 mL) of broth; continue stirring, until most of the liquid has been absorbed before adding the rest of the broth, ½ cup (125 mL) at a time, until all the broth has been absorbed and the rice is creamy and al dente, about 20 minutes.

Chop the soaked mushrooms and stir them into the rice with the Parmesan cheese and parsley.

Spread onto a baking sheet to cool quickly.

Let sit for 15 minutes while you prepare the crumb coating and cheese filling.

Slice the bocconcini in half.

Put the eggs and panko crumbs each in their own shallow dish.

Roll the rice mixture into a ball and using your thumb, place a piece of cheese into the center and cover up so that it’s in the inside.

Repeat with remaining rice and bocconcini.

Dip each in the egg mixture and then roll in the crumbs to coat evenly.

Fill a large deep saucepan with oil until it reaches 2 inches (5 cm) high.

Heat over medium-high heat and fry arancini in batches until golden brown, about 3 minutes.

Remove with a slotted spoon and drain on a paper towel–lined tray.

Serve warm with lemon wedges or spicy marinara sauce.

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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