Truffle pilaf

Sort the rice, soak it in warm water up to 40 degrees. Then rinse until the water is clear.

Wash 350 g of oyster mushrooms and tear them into fibers. Cut the onion into half rings, julienne the carrot, and dice the champignons.

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.

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.

Add grated ginger, truffle paste, and truffle oil to the cooked pilaf, and mix everything for even distribution of the paste.

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.