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Mushroom-Rice Fritters with Lemon-Dill Sour Cream

kept bymlehet
recipe bySerious Eats

About 9 tablespoons extra-virgin olive oil, divided
16 ounces button mushrooms, wiped clean, chopped (about 3 cups)
1 small shallot, minced (about 2 tablespoons)
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground pepper
2 tablespoons dry vermouth or sherry
3 cups cooked long-grain white rice, cooled
2 tablespoons all-purpose flour
2 large eggs, beaten
2 tablespoons heavy cream or half and half
1/2 cup sour cream
About 1 teaspoon zest and 1 tablespoon juice and from 1 lemon
2 tablespoons chopped fresh dill



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