Shirataki rice with mushrooms and bacon
2 servings
20 minutes
Shirataki rice with mushrooms and bacon is an exquisite combination of the rich flavor of smoked bacon, tender mushrooms, and creamy texture. Shirataki, known as a diet product, gains special softness in this dish thanks to cream and cheddar cheese. Almond flour adds a light nutty note, while nutmeg and garlic provide depth of aroma. This dish represents a modern interpretation of classic creamy risotto but without the heaviness of traditional rice. It is perfect for both cozy dinners and special occasions when you want to impress guests with an unusual yet simple culinary creation.
1
Place chopped bacon on a dry hot skillet.
- Bacon: 200 g
2
After 2-3 minutes, stir and add the mushrooms cut into large pieces.
- Button mushrooms: 175 g
3
Add butter.
- Butter: 10 g
4
Season with salt and pepper, stir, and reduce heat to medium. Sauté for about 7-9 minutes, stirring occasionally.
- Sea salt: to taste
- Ground black pepper: to taste
5
Pour cream into a dry heated pan, add ground black pepper and flour. Mix immediately.
- Single cream 10% fat: 100 ml
- Almond flour: 1 teaspoon
6
Once the cream starts to boil, add a little salt. Stir for a minute.
- Sea salt: to taste
- Ground black pepper: to taste
7
Rinse shirataki in cold water.
- Shirataki rice: 200 g
8
Put the rice in cream. Season with dried garlic.
- Garlic powder: 0.5 teaspoon
9
Add finely chopped or grated cheese. Mix well.
- Cheddar cheese: 15 g
10
After 2 minutes, season with nutmeg, stir, and remove from heat.
- Nutmeg: 0.5 teaspoon
11
Combine the ingredients on a plate and serve.
