Name: Kasha with mushrooms
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 to 4 servings
Cuisine: Main Meals
Ingredients: For the kasha: ,hulled buckwheat 160 g,water 2 cups,salt ½ t,butter (optional) 1–2 T,For the mushroom ragù: ,Portabellini mushrooms 500 g,chicken or mushroom stock 1 cup,butter 30g,olive oil or sunflower oil 2 T,onion, thinly sliced 1,garlic, crushed 2cloves,sea salt and freshly ground black pepper, to taste ,For the dill-lemon cream, mix: ,sour cream ¾ cup,fresh dill, finely chopped 2T,lemon, zested 1,sea salt and freshly ground black pepper, to taste

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Mushroom arancini balls

Serves 4 as a snack

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 20 minutes, plus chilling time

Ingredients

600 g Woolworths Easy to Cook frozen wild mushroom risotto
100 g mozzarella, cubed
120 g flour
2 free-range eggs, beaten
400 g Woolworths panko breadcrumbs
oil, for deep-frying
300 g Woolworths exotic mushrooms, sliced
fresh sage, for serving
2 T olive oil
sea salt and freshly ground black pepper, to taste
garlic aioli, for serving
Parmesan, grated, for serving

Method

1. Cook the risotto according to package instructions. Set aside to cool.

2. Roll the chilled risotto into 10 equal-sized balls, or fewer if you prefer larger arancini. Push a cube of mozzarella into the centre of each risotto ball and pinch closed.

3. Coat the balls in the flour, the beaten egg, and finally in the breadcrumbs. Chill for 10 minutes.

4. Heat the oil in a saucepan over a medium heat. Fry the arancini in batches for 5 minutes or until golden and crisp. Drain on kitchen paper.

5. Fry the exotic mushrooms and sage in the olive oil until golden and cooked through. Season to taste.

6. Serve the arancini with the warm mushrooms, garlic aioli and Parmesan.

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Ingredients

Method