Basmati with porcini mushrooms under nut sauce

Steam the mushrooms in 500 ml of boiling water. Add a little salt to enhance the broth's flavor.

Chop the onion and carrot finely, sauté them with freshly picked mushrooms until half cooked.

Boil rice in mushroom broth.

Add the sautéed mushrooms and sansé 5 minutes before readiness.

Add the gamadari nut sauce before serving and mix the rice with mushrooms.

Before serving, garnish the plate with Jerusalem artichoke chips and fresh greens. Ideally, use cilantro.