Mushroom-Rice Fritters With Lemon-Dill Sour Cream Recipe

Ingredients (13)

• 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