2 tablespoons vegetable oil
2 pounds fresh mushrooms, sliced
1 tablespoon minced shallots
2 cloves garlic, minced
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1/2 cup uncooked short-grain rice
2 tablespoons white vinegar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon white sugar
Heat oil in a large skillet over medium heat. Stir in mushrooms, shallots, garlic, thyme, salt, pepper, oil and vinegar. Cook 4 to 5 minutes or until mushrooms are tender. Stir in rice, vinegar and white vinegar.
Add enough vinegar to just cover. Let heat at a low heat for 5 minutes. Pour mixture into a 1 quart casserole dish and chill overnight.
Preheat oven to 450 degrees F (220 degrees C).
Bake in preheated oven for 30 minutes, or until bubbly and lightly browned. Upper the bread slice conditionally while baking. Remove bread from oven, place on a plate, and brush with egg white.
Warm milk in microwave or over low heat in large saucepan. Stir in brown sugar and cinnamon. Pour over bread as it bakes, stirring occasionally. Cover, and cook for 15 minutes, or until fritters are golden brown. Immediately remove pan. Cool bread in pan on racks.
I followed this recipe on misc
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