Christmas in a Box with Mushroom Canapés

Comments

1. Anna Crawford says

   December 15, 2014 at 6:58 am

   Amie, I would love those recipes! Sounds amazing!
   

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   • Amy Darcy says

     December 16, 2014 at 5:49 am

     SUSHI Ingredients: Rice 550g kokuho rose rice, sushi rice 750mls water Dressing for rice 5 tblsp rice vinegar 1 tblsp mirin 3 tblsp sugar 2 tsp salt To make sushi 1 pkt (10 sheets) rosted nori (pandaroo yaki sushi nori) 1 small jar wasabi paste 1 jar pickled ginger 1 continental cucumber 1 bottle teriyaki marinade 1 small jar whole egg mayonnaise 1 bottle shoyu, Japanese soy sauce Assorted exotic mushrooms – enoki, shitaki, woodear, swiss brown etc. (sautéed with mirin, rice vinegar and beef stock) Method: Cooking sushi rice 1. Wash rice under cold running water until it runs clear. 2. Leave in strainer to drain for 1 hour. Place rice in a suitable saucepan, cover with water and bring to the boil. Cook for 5-10 minutes, or until tunnels for on the surface of the rice. 3. Reduce the heat to low, cover and cook the rice for 12-15 minutes, or until it is tender. 4. Remove from the heat, remove the lid from the pan, cover the rice with clean tea towel and leave for 15 minutes. Dressing 1. Mix rice vinegar, mirin, sugar and salt and stir until the sugar has dissolved. 2. Spread the rice over the base of a non-metallic bowl or tray; pour the dressing over the rice. 3. Use a rice paddle or spatula to mix the dressing through the rice separating the grains. 4. Fan the rice until it cools to room temperature. 5. Cover with a clean tea towel until ready to use. Sushi Assembly 1. Place a sheet of nori shiny side down on a bamboo mat, making sure the longest edge of the nori is at the top. 2. Spread a thin layer of rice over the bottom 2/3 of the nori, leaving a small border around the edge 3. Spread a thin line of wasabi along the middle of the rice and arrange the filling alongside the wasabi. 4. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose it. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll the mat back and forth a few times to make a nice round shape. 5. Use a sharp knife to slice the rolls at 2cm intervals. MUSHROOM ARANCHINI Ingredients: 1 tblsp olive oil 20g butter 1 medium brown onion, halved, finely chopped 1 garlic clove, crushed 250g mixed mushrooms, finely sliced 440g (2 cups) Arborio rice 125ml (1/2 cup) dry white wine 1L (4 cups) chicken stock 40g (1/2 cup) grated parmesan 55g (1/3 cup) toasted pine nuts 50ml truffle oil 2 eggs, lightly whisked 60g (2/3 cup) dried breadcrumbs Vegetable oil, to deep fry Method: 1. To make the risotto, heat oil and half the butter in a saucepan over a medium heat. 2. Add onions and garlic and mushrooms to cook, stirring, for 3 minutes or until onion softens. Add the rice and stir to coat. 3. Add the wine and half the stock, and bring to the boil. Cook, uncovered, stirring occasionally, for 15 minutes or until the liquid is absorbed. 4. Remove from the heat, stir in the remaining butter, parmesan, truffle oil and pine nuts. Set aside for 30 minutes to cool. 5. Add egg to the rice mixture and stir until just combined. Use wet hands to roll tablespoons of rice mixture into balls. Place breadcrumbs on a plate. Roll rice balls in breadcrumbs to coat. 6. Deep fry until golden brown.
     

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2. Jhon Smith says

   October 22, 2017 at 8:11 pm

   I love mushroom and it's really a delicious recipe. Thanks for sharing the recipe with us. I will definitely try this at hope.
   

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   • Amy Darcy says

     November 1, 2017 at 11:27 am

     You are very welcome! I hope you enjoy the end result as much as I did.
     

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