Usuba
Pilaf with Truffle and Mushrooms
Fragrant basmati rice with oyster mushrooms and button mushrooms, enriched with truffle oil and paste. The dish is cooked in a wok until fluffy and is served with crispy fried mushrooms, chili pepper, and fresh cilantro.
- Total
- 50 min
- Standard serving
- 531.4 g
Ingredients
Total 15- Vegetable oil
13.75 ml≈ 1 tbsp - Truffle oil
10 ml≈ 2 tsp - Mushrooms
42.5 g≈ 3 pcs - Oyster mushrooms
107.5 g≈ 4.5 pcs - Onion
32.5 g≈ 6.5 clove - Carrot
75 g≈ 3/4 pcs - Basmati rice
75 g≈ 6.5 tbsp - Water
137.5 ml≈ 1/2 cup - Butter
16.484 ml≈ 3 slice - Chili pepper
5 g≈ 2.5 tsp - Truffle Pasta
10 g≈ 2 tsp - Cilantro
2.5 g≈ 2.5 tbsp - Grated ginger
5 g≈ 1 tsp - Sea salt
to taste - Salt
to taste
Instructions
- 1
Step 1
Sort the rice, soak it in warm water up to 40 degrees. Then rinse until the water runs clear.
- 2
Step 2
Rinse the oyster mushrooms and tear them into fibers. Cut the onion into half-rings, julienne the carrots, and dice the champignons.
- 3
Step 3
Pour 35 ml of vegetable oil into a hot cauldron, fry the onion until golden. Add the mushrooms and fry until the moisture evaporates. Then add the carrot, fry for 2 minutes. Add the rice, pour in 550 ml of water and simmer for 40 minutes.
- 4
Step 4
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.
- 5
Step 5
Add grated ginger, truffle paste, and remaining truffle oil to the finished pilaf. Mix well to distribute the paste evenly.
- 6
Step 6
Blanch the remaining oyster mushrooms, place in a bowl, salt and drizzle with vegetable oil. Fry in a pan for 2 minutes. Arrange the pilaf on a plate, garnish with fried oyster mushrooms, sprinkle with chili pepper and cilantro.
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