Mushroom Beignets

• 8 oz (4 cups) each of chanterelles, shitake, and oyster mushrooms, cut in matchsticks
• 1 medium white onion, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup cornstarch
• 1 tablespoon each fresh chopped sage and oregano, or 1 teaspoon of each dried
• 2 tablespoon fresh chopped chervil, or 2 teaspoons dried
• 1/2 cup whole wheat bread crumbs

1. Spray large skillet with non stick vegetable spray and heat until water beads on surface. Add mushrooms and onions and cook over medium-low heat, stirring frequently, until mushrooms are tender. Remove from heat and cool.
2. Preheat oven to 350. Line standard 9 x 5 x3 inch loaf pan with plastic wrap.
3. Combine rice, salt and pepper in food processor and set aside.
4. Sprinkle cornstarch evenly over mushrooms. Add chopped herbs and mix. Add the rice mixture and mix well. Spoon mushroom mixture into lined pan and pack tightly.
5. Place pan in a larger pan filled with water to a depth of 3/4 inch, put in preheated oven and bake for about 1 hour, or until firm.
6. Remove from oven and cool on rack. When it is room temperature, cover and refrigerate for several hours or overnight.
7. Cut loaf into eight 1-inch slices. Put bread crumbs on a plate, gently roll slices in crumbs, pressing them into surface on all sides. Shake off excess.
8. Spray a large skillet with non-stick vegetable spray and heat until water beads. Cook slices in a single layer in hot pan over medium heat until crisp on the outside and lightly browned.

chanterelles, white onion, red onion, rice, salt, freshly ground pepper, cornstarch, sage, chervil, whole wheat bread crumbs

Taken from www.epicurious.com/recipes/member/views/mushroom-beignets-50033549 (may not work)