Truffle pilaf
4 servings
50 minutes
Crumbly rice cooked in a cauldron with the addition of truffle oil and oyster mushrooms.
1
Sort the rice, soak it in warm water up to 40 degrees. Then rinse until the water is clear.
- Basmati rice: 300 g
- Water: 550 ml
2
Wash 350 g of oyster mushrooms and tear them into fibers. Cut the onion into half rings, julienne the carrot, and dice the champignons.
- Oyster mushrooms: 430 g
- Onion: 130 g
- Carrot: 300 g
- Champignons: 170 g
3
Pour 35 ml of vegetable oil into a hot deep skillet, fry the onion until golden. Then add mushrooms and fry until the moisture evaporates. Next, add carrots and fry for 2 minutes. Add rice. Pour in 550 ml of water and simmer for 40 minutes.
- Vegetable oil: 55 ml
- Onion: 130 g
- Oyster mushrooms: 430 g
- Champignons: 170 g
- Carrot: 300 g
- Basmati rice: 300 g
- Water: 550 ml
4
After adding 20 ml of truffle oil and butter, cover with a lid and simmer for 10-15 minutes. Mix the finished pilaf and let it cool.
- Truffle oil: 40 ml
- Butter: 60 g
5
Add grated ginger, truffle paste, and truffle oil to the cooked pilaf, and mix everything for even distribution of the paste.
- Grated ginger: 20 g
- Truffle paste: 40 g
- Truffle oil: 40 ml
6
Blanch the remaining oyster mushrooms and place them in a bowl, season with salt, drizzle with vegetable oil, and fry in a pan for 2 minutes. Serve the pilaf on a plate, garnish with fried mushrooms, and sprinkle with chili and cilantro.
- Oyster mushrooms: 430 g
- Vegetable oil: 55 ml
- Salt: to taste
- Chili pepper: 20 g
- Coriander: 10 g