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Wild Rice and Mushroom Cakes


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  • 1/2 cup Olive oil
  • 4 tsp. Garlic, fresh, finely chopped
  • 8 oz. Portobello mushrooms, small, diced
  • 8 oz. Shiitake mushrooms, stems removed, small, diced
  • 4 oz. White mushrooms, small
  • 2 Tbsp. Thyme, fresh, chopped
  • 1 cup Red onion, small, diced
  • 1/2 cup Dry vermouth
  • 4 ea. Eggs
  • 1/2 cup Flour
  • 2 tsp. Baking soda
  • 1 cup Buttermilk
  • 2 tsp. Curry powder
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper, ground
  • 1-1/2 tsp. TABASCO® brand Chipotle Pepper Sauce
  • 4 tsp. Garlic, fresh, finely chopped
  • 1/4 cup Green onions, thinly sliced
  • 4 cups Wild rice, fully cooked
  • 1 cup Vegetable oil



Step 1

• For the Wild Rice and Mushroom Cakes, in a large sauté pan, heat olive oil; add the garlic, mushrooms, thyme and red onions. Sauté until the mushrooms are almost fully cooked. Add the dry vermouth to the pan and sauté for an additional minute. Remove from the heat and allow to cool.
• Whip the eggs in a mixing bowl and add the flour and baking soda. Mix until the mixture is smooth.
• Add the remaining ingredients (excluding the vegetable oil) and mix well. Add the mushrooms and the mushroom liquor to the bowl and fold into the batter.
• Lightly oil a 375°F griddle and portion the rice cakes using a #20 size scoop measure. Grill until golden brown about 2-3 minutes, turn over and cook the second side for an additional 2 minutes or until fully cooked. Remove and hold in a warm area until ready to begin plating.

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