Cheese cakes with mushroom rice

Name: Cheese cakes with mushroom rice
Yield: 1
Ingredients: 350 g Mushrooms; 2 Onions; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Rice; 1/8 l dry white wine; 1 glass (400 ml) Forest mushroom fund; 50 g Raclette (piece); 50 g dried tomatoes; 600 g mixed mince; 1 Egg; 4 TABLESPOONS Breadcrumbs; 1 TEASPOON Mustard; 3-4 Stem(s) Oregano; 1 TABLESPOON Butter

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

350 g Mushrooms
2 Onions
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Rice
1/8 l dry white wine
1 glass (400 ml) Forest mushroom fund
50 g Raclette (piece)
50 g dried tomatoes
600 g mixed mince
1 Egg
4 TABLESPOONS Breadcrumbs
1 TEASPOON Mustard
3-4 Stem(s) Oregano
1 TABLESPOON Butter

Directions

1
##brush mushrooms## and if necessary wake and halve them. Onions peel and chop. Heat 1-2 tablespoons of oil in a pot. Fry the mushrooms for about 5 minutes, turning them until golden brown. Season with salt and pepper.
2
Sauté half ##onions## in the cooking fat. Add rice and fry briefly. Add wine and stock, bring to the boil and simmer covered for about 20 minutes.
3
In the meantime, cut the cheese into 8 cubes for the meatballs. #Finely dice the tomatoes. Knead minced meat, remaining onions, tomatoes, egg, breadcrumbs and mustard. Season with salt and pepper. Form 8 meatballs from the minced meat mixture, filling each with a cheese cube.
4
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs for 5-6 minutes on each side.
5
Wash oregano and shake dry, chop. Stir butter, mushrooms and oregano into the rice and heat up briefly. Season to taste with salt and pepper. Serve everything.