Exotic Mushroom Arancini Recipes

MUSHROOM ARANCINI WITH ROASTED TOMATO SAUCE

Steps:

• To make the roasted tomato sauce, pre-heat the oven to 200ºc.
• Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
• Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
• To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
• Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
• Drain on kitchen paper and serve with roasted tomato sauce.

EXOTIC MUSHROOM ARANCINI

Steps:

• Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft
• Add the risotto rice and cook for a further 2 minutes before adding the white wine
• When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed
• Set the risotto to one side to allow it to cool
• Meanwhile, heat a pan of oil (for deep frying)
• Lightly fry the Buna Shimeji for 1 minute then set aside
• Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth
• Coat the ball in the flour, then the egg and finally breadcrumbs
• Follow this process with the remaining risotto until you have made 16 balls
• Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

JEN'S JAPANESE ARANCINI RECIPE BY TASTY

Steps:

• In a large skillet over high heat, combine the shiitake mushrooms and water and bring to a boil. Reduce the heat to medium-low and simmer until the mushrooms have plumped and become tender, about 20 minutes. Remove the pot from the heat and drain the mushrooms with a fine-mesh sieve lined with a couple layers of paper towels (this will catch any dirt that might have been on the mushrooms) set over a medium pot to catch the broth. Let the mushrooms cool slightly.
• Whisk the miso paste into the mushroom broth until dissolved. Cover the pot with a lid to keep the broth warm.
• Once the mushrooms are cool enough to handle, cut away and discard the stems, then finely dice the mushroom caps. Set aside.
• Heat 2 tablespoons of canola oil in a large pan over medium heat. Once the oil begins to shimmer, add the onion and ½ teaspoon of salt and cook, stirring frequently, until the onion is tender, 4-6 minutes.
• Add the garlic and ginger and cook until softened, stirring frequently, 1-2 minutes. Stir in the diced mushrooms.
• Stir in the rice and toast for 1-2 minutes, stirring frequently, until fragrant and starting to brown.
• Add the sake and cook until fully evaporated, stirring occasionally, 1-2 minutes.
• Reduce the heat to medium-low, add 1 cup of the warm mushroom broth, and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the broth, ½ cup (120 ML) at a time, stirring continuously for 25-35 minutes total until the rice is al dente. You may have some broth left over.
• Remove the pan from the heat and stir in the Parmesan cheese. Gently stir in the green onions and season with salt to taste.
• Spread the risotto in an even layer on a baking sheet lined with parchment paper. Let cool slightly, then cover with plastic wrap and refrigerate until completely cooled, at least 2 hours but up to overnight.
• Add the flour, eggs, and bread crumbs to 3 separate shallow dishes.
• Scoop heaping tablespoons of the cooled risotto mixture and roll into balls. You should have about 25 total. Working 1 at a time, dredge the rice balls first in the flour, then in the eggs, and finally in the bread crumbs. Place the breaded rice balls back on the same baking sheet. Chill in the refrigerator while you heat the oil.
• Fill a large pot halfway with canola oil and heat over medium-high heat until it reaches 350°F (180°C).
• Working in batches, fry the rice balls in the hot oil until deep golden brown, 4-5 minutes, turning occasionally. Transfer to a wire rack set over a baking sheet to drain.
• Serve immediately.
• Enjoy!