Mushroom-Rice Fritters With Lemon-Dill Sour Cream Recipe

Directions

Heat 3 tablespoons olive oil in a Dutch oven over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and begun to brown, about 12 minutes. Add shallot, thyme, and salt and pepper to taste and cook about 2 minutes more. Add vermouth or sherry and deglaze pan, scraping browned bits from the bottom of the pan. Transfer mushrooms to a large bowl with the cooked rice.