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( 5 Persons )
2 red onions
300 g vegetable broth, hot
100 g of rice
4 shallots, finely chopped
Heat a spoon of olive oil in a pot and add the onions. Sauté for a minute over medium heat, stirring. Add the rice and cook, stirring, for another minute, then add a pinch of salt. Pour the hot vegetable broth over the rice. Close the lid and cook for about 15 minutes until the rice absorbs its water.
Before removing from the heat, add a teaspoon of İçim Butter to the rice and mix. Peel the red onions and cut off the tops. After boiling in salted boiling water for 15 minutes, carefully separate the layers of the onions.
Separate the 3 largest and prettiest layers from each onion. Fill the onions with rice and place them in a baking dish. Drizzle olive oil over them and bake them in a preheated oven at 120C for 15 minutes.
Add the mushrooms to the pan with 30 g İçim Butter and 4 shallots and fry for 2 minutes. Add the flour with 300 g of water and mix. After boiling, cook for 20 minutes and remove from heat. Strain the water through a fine sieve and put it in a bowl.
Add the mushrooms back to the pan with 10 g of butter. Turn on high heat for 2 minutes. Serve your stuffed onions with mushrooms and sauce.