Description
Another secret of the wild rice that its light nutty aroma surprisingly goes well with mushrooms. In this dish it becomes a great addition to the mushrooms, with their own not too strong taste.
Ingredients
-
Mushrooms
4 шт
-
Wild rice
50 г
-
Brisket
20 г
-
Leeks
1 шт
-
Rosemary
1 горст.
-
Garlic
1 зуб.
-
Basil
1 горст.
-
Parmesan
20 г
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Olive oil
1 ст. л.
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Dry white wine
20 г
-
Salt
Cooking
To prepare the products. Figure pre-boil according to package instructions and cool.
Mushrooms clean, cut and postpone legs to prepare the cap for stuffing. Chop the onion and garlic. Finely chop the brisket and legs of fungi. Grate cheese. Chop the Basil and rosemary.
Mushroom caps and drizzle with olive oil, sprinkle with salt and pepper and place in oven to podpisa in the grill mode for 5 minutes.
Meanwhile, fry in a well heated pan fry the bacon until Browning. Remove from the pan.
In the bacon fat fry the onion, garlic and mushrooms.
Return to the pan the bacon, add the Basil and rosemary, salt and pepper. Want to pour and evaporate the wine. Turn off the heat, stir and let cool slightly.
Mix the rice with the contents of the frying pan and Parmesan cheese.
Remove the mushrooms from the oven, fill with the mixture, sprinkle with Parmesan, drizzle with oil and send in the oven for another 5 minutes.
Serve, garnished with Basil leaves. Here such it turns out cute, easy, healthy and delicious snack or lunch, or Breakfast, or just a snack - you decide :)
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