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Mushroom-Rice Fritters With Lemon-Dill Sour Cream Recipe
Ingredients (13)
- About 9 tablespoons extra-virgin olive oil, divided
- 16 ounces button mushrooms, wiped clean, chopped (about 3 cups)
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground pepper
- 2 tablespoons dry vermouth or sherry
- 3 cups cooked long-grain white rice, cooled
- 2 tablespoons all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons heavy cream or half and half
- 1/2 cup sour cream
- About 1 teaspoon zest and 1 tablespoon juice and from 1 lemon
- 2 tablespoons chopped fresh dill
Directions
Learn how to make this recipe at Serious Eats