Field Mushrooms Stuffed with Rice
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These mushrooms are very juicy with a sweet and sour taste and a wonderful aroma of spices and garlic.
Ingredients for Mushrooms Stuffed with Rice:
- Mushrooms - 300 g
- Soy sauce - 1 teaspoon
- Garlic - 2 clove
- Thyme - 5 sprigs.
- Vinegar (rice) - 1 tablepoon
- Tomato sauce - 2 tablespoon
- Sugar - 1/2 teaspoon
- Black pepper (ground) - 1/4 teaspoon
- Salt (to taste) - 2 pinch.
- Vegetable oil (Oleina) - 1 tablespoon
- Rice (boiled) - 2 tablespoon
- Dill (for decoration) - 2 sprigs.
How to cook mushrooms stuffed with rice step by step with photos
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For the marinade, squeeze the garlic, add the soy sauce, thyme, rice wine vinegar, tomato sauce, sugar, and ground black pepper. |
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Stir well. |
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Wipe mushrooms with a damp cloth (it is better not to wash them, so they do not become saturated with water), remove the stalk. Fill each cap with a small amount of marinade. 1-2 tbsp. tablespoons of marinade should be left. |
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Finely chop the legs of mushrooms and fry in olive oil until golden brown. Put them in a bowl with the marinade. |
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Season lightly with salt and mix with 2 tbsp. Spoons of boiled rice. Fill the caps, put them on a baking tray and bake in the oven at 200 ° C for 15 minutes. |
Salt, Black Pepper, Garlic, Soy Sauce, Vegetable Oil, Sugar, Vinegar, Thyme, Rice, Dill, Mushroom, Mild, Tomato Sauce, Starters, Mushroom Starters
