Mushroom Beignets

Directions

1. 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. 2
   Preheat oven to 350. Line standard 9 x 5 x3 inch loaf pan with plastic wrap.
3. 3
   Combine rice, salt and pepper in food processor and set aside.
4. 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. 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. 6
   Remove from oven and cool on rack. When it is room temperature, cover and refrigerate for several hours or overnight.
7. 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. 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.