Mushroom Arancini - Chef Recipe by Ian Curley and Scott Alsop
This mushroom arancini recipe is great as an entrée with mushroom ketchup and garlic aioli; or serve...
1 Tbs loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 Tbs sugar, or to taste
1 large bunch fresh mint
Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea.
Strain out and discard water, reserving tea leaves in pot.
Add remaining 4 cups boiling water to tea and let steep 2 minutes.
Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more.
Serve in small heatproof glasses.