Mushroom Bombs – Kikorangi Blue & Mushroom Arancini

mushrooms bomb v2
An entertaining must have

Impress the family with this vegetarian finger food recipe.

Recipe Author:

Meadow Mushrooms

Ingredients

  • 12 button mushrooms
  • 15g butter
  • 1 clove garlic, crushed
  • 1/2 white onion, diced
  • 250ml vegetable stock
  • 50ml dry white wine
  • 100g aborio rice
  • 15g grated parmesan
  • 50g crumbled Kapiti Kikorangi Blue cheese
  • 220g puff pastry
View Method Mushroom Bombs – Kikorangi Blue & Mushroom Arancini

Method

  1. Heat oven to 180°C, lay mushrooms on oven tray, drizzle with olive oil, sea salt and pepper.
  2. Roast for 10 minutes till juicy and softened.
  3. Place stock in sauce pan, bring to the boil, reduce heat
  4. Heat butter in heavy pan, add onion and garlic.
  5. Add rice and toast for 1-2 minutes, add wine, boil till reduced and rice has absorbed.
  6. Gradually add hot stock, 1 ladle at a time stirring continuously.
  7. Keep cooking till all stock is absorbed and rice is tender.
  8. Stir in parmesan, season with salt and pepper, add in Kikorangi blue.
  9. Spread out on flat tray and chill quickly.
  10. When cool, roll into small balls and refridgerate for 1 hour.
  11. Coat each ball in flour, egg and breadcrumbs
  12. Deep fry or shallow fry till golden
View Ingredients Mushroom Bombs – Kikorangi Blue & Mushroom Arancini
View Method Mushroom Bombs – Kikorangi Blue & Mushroom Arancini
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