Prep Time:  10 minutes        |        Cook Time:  5-10 minutes        |        Serves:  4        

Ingredients

• 500g mushrooms
• 1 tbsp Stonemill minced garlic
• 1 small red onion, finely diced (½ cup)
• 2 tbsp Asia Specialities soy sauce
• 1 Lodge Farms free range egg, beaten
• ½ cup Westacre parmesan cheese, grated
• 1 tbsp parsley leaves, finely chopped  
• ½ cup White Mill bread crumbs
• Note: you will use 2 cups of your mushroom mince in this recipe.

Tip:  *Try this wine to cook in your risotto –  Little Birdwood Semillon Sauvignon Blanc 750ml

Optional:  You can use vegetable stock or chicken stock. Any variety of fresh mushrooms works well. **You can use Westacre Dairy parmesan cheese and grate it yourself.