Description
Why "wild"? Will use a blend of parboiled and wild rice. Everyone's favorite dish in a new and original design.
Ingredients
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Mint
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Cream
200 g
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Flour
1 Tbsp
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Mushrooms
150 g
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Chicken egg
1 piece
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Onion
2 piece
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Figure
100 g
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Minced meat
600 g
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Black pepper
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Salt
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Vegetable oil
2 Tbsp
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Parsley
Cooking
The stuffing you can use any, I mince the pork, chicken and 1 onion.
Figure Mistral bubble Mix to boil in salted water until soft, it took me 15 minutes.
Mix the minced meat with the rice, add the egg, mint, salt and pepper to taste. Mint can be dried or fresh. Don't worry, hedgehogs will smell like peppermint, but the meat will be piquant flavor.
Carefully knead the meat.
Blind hedgehogs are slightly less in size than a tennis ball. From this amount of mince I got 15 hedgehogs.
To put the hedgehogs in the pan (or some other convenient utensils) in a single layer. Pour lightly salted water so that hedgehogs were in the water half. Bring to boil, cover and cook on low heat until tender, about 20-30 minutes.
For the sauce finely chop 1 onion, and parsley. Mushrooms you can use any, I had frozen chanterelles.
In vegetable oil fry onions until transparent, add the mushrooms, season with salt and pepper and fry on medium heat until cooked mushrooms. Then add the flour and mix well. Pour the cream and add the parsley. Cook until thickened 1-2 min.
Put "wild hedgehogs" on a plate and pour the creamy mushroom sauce. Bon appetit!
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