Ingredients
- 3 tablespoons extra virgin olive oil
- 10 ounces white mushrooms, sliced
- 1 teaspoon thyme
- Salt and freshly ground pepper to taste
- ½ cup cooked wild rice
- ½ cup toasted chopped pecans
- 1 tablespoon sour cream
- 1 large egg
- 3 tablespoons matzoh meal
- 3 tablespoons snipped dill
- ¾ teaspoon lemon zest
- 1 teaspoon ground cardamom
- ½ teaspoon nutmeg
- Canola or other vegetable oil for frying
- Smoked salmon for garnish
- Pickled ginger for garnish
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Nutritional Information
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Nutritional analysis per serving (2 servings)
526 calories; 44 grams fat; 6 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 13 grams protein; 96 milligrams cholesterol; 57 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Preparation
- Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
- Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
- Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.
Dining and Cooking