Mushroom Pilaf with Chestnuts and Sage
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Mushroom Pilaf with Chestnuts and Sage
Ingredients
- Chicken Broth - 17 fl oz
- Olive Oil - 2 teaspoons
- Spanish onions - 1 head
- Chopped Sage Leaves - 0.5 oz
- Peeled chestnuts - 7.1 oz
- Basmati rice - 9.7 oz
- Dried Chinese mushrooms - 1.1 oz
- Truffle Oil - 2 tablespoons
- Crème fraîche - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the mushrooms in a bowl and pour 150 ml of hot water over them. Let sit for 15 minutes, then drain, reserving the liquid. Chop the mushrooms finely.
Step 2
Meanwhile, heat 1 teaspoon of olive oil in a deep skillet and sauté the chopped onion for 3-4 minutes until soft. Add the chopped sage leaves, reserving a few for garnish, and the chopped chestnuts. Cook for another 3-4 minutes. Add the rice and mix well.
Step 3
Pour the warm broth into the skillet, bring to a boil, and add the mushrooms and the reserved mushroom water. Season with salt and pepper, cover with a lid, reduce the heat, and cook for 20 minutes until the rice is tender.
Step 4
In a clean skillet, fry the sage leaves in the remaining olive oil until crispy. Drain on paper towels.
Step 5
Divide the pilaf into small bowls, sprinkle with sage leaves, and drizzle with truffle oil and crème fraîche.
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