Basmati Rice with Porcini Mushrooms in Walnut Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Sansay is a type of pepper, a relative of Sichuan pepper, but not as spicy; it is more aromatic.
Ingredients
- Fresh Mushrooms - 17.6 oz
- Dried Chinese mushrooms - 1.8 oz
- Onion - 1 piece
- Carrot - 1 piece
- Basmati rice - 7.1 oz
- Sichuan pepper - 0.1 oz
- Amba Sauce - 1.8 oz
- Jerusalem Artichoke - to taste
- Herbs - to taste
Step by Step guide
Step 1
Soak the mushrooms in 500 ml of boiling water. Add a pinch of salt to enhance the flavor of the broth.
Step 2
Finely chop the onion and carrot, and sauté them together with freshly picked mushrooms until they are partially cooked.
Step 3
Cook the rice in mushroom broth.
Step 4
Five minutes before it's done, add the sautéed mushrooms and sansho.
Step 5
Add the gamadari nut sauce before serving, and mix the rice with the mushrooms.
Step 6
Before serving, garnish the plate with jerusalem artichoke chips and fresh herbs. Ideally, use cilantro.
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