Rice Loaf with Stewed Mushrooms

For the mushrooms, in a saucepan, cream butter, sauté shallots and leeks. Add vegetable stock and saffron threads, boil liquid by half. Add a few sprigs of tarragon and the cream, bring to the boil a second time. Marinate mushrooms with juice of one lemon. Put them in an ovenproof dish one after the other, pour the stock over them, cover with foil. Cook in the oven at 190 °C for half an hour. For the loaves, mix rice, tarragon, wild rice, leek, eggs and flour, season to taste. Heat oil in a shallow frying pan. Form loafs from the rice mixture with a tablespoon and fry them in the oil on both sides.

Serve the mushrooms together with the fried rice loaves on plates and garnish with fresh herbs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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