Truffle Pilaf

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Fluffy rice cooked in a pot with the addition of truffle oil and oyster mushrooms.

Ingredients

Vegetable Oil - 2 fl oz
Truffle Oil - 1 fl oz
Champignons - 6 oz
Oyster Mushrooms - 15.2 oz
Onion - 4.6 oz
Carrot - 10.6 oz
Basmati rice - 10.6 oz
Water - 18 fl oz
Butter - 2.1 oz
Mild Chili Spice - 0.7 oz
Truffle Paste - 1.4 oz
Cilantro - 0.4 oz
Grated Ginger Root - 0.7 oz
Ocean salt - to taste
Salt - to taste

Step by Step guide

Step 1

Sort the rice, soak it in warm water at a temperature of up to 104 degrees Fahrenheit. Then rinse until the water runs clear.

Step 2

Rinse 350 g of oyster mushrooms and tear them into strips. Slice the onion into half rings, julienne the carrot, and dice the champignon mushrooms.

Step 3

In a hot deep skillet, pour in 35 ml of vegetable oil and sauté the onion until golden brown. Then add the mushrooms and cook until the moisture evaporates. Next, add the carrot and sauté for 2 minutes. Stir in the rice. Add 550 ml of water and simmer for 40 minutes.

Step 4

Then add 20 ml of truffle oil and butter, cover with a lid, and simmer for 10-15 minutes. Stir the finished pilaf and let it cool.

Step 5

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

Step 6

Blanch the remaining oyster mushrooms and place them in a bowl. Season with salt, drizzle with vegetable oil, and sauté in a pan for 2 minutes. Serve the pilaf on a plate, garnish with the sautéed mushrooms, and sprinkle with chili and cilantro.