A delicious pilaf, quick to prepare, in which fresh mushrooms are browned in butter and blended with rice. The mushrooms' juices give the rice a wonderful aroma, making this one of the practical choices for everyday tables.
Sauté the sliced mushrooms in half the butter until they release their liquid and it evaporates, then set aside in a separate bowl.
Sauté the finely chopped onion in the remaining butter until translucent.
Add the washed rice and stir for a few minutes, then add the sautéed mushrooms back in.
Add hot water, salt, and black pepper, then cook over low heat until the liquid is absorbed.
Remove from heat, let rest for 10 minutes, then stir and serve.
Important: Don't soak the mushrooms in water while washing them — their spongy structure absorbs too much water; wiping them with a damp cloth is enough.
If you sauté the mushrooms separately first until they release and reabsorb their own liquid, then add them to the rice, the pilaf won't turn watery.
Admin DadaGastro · verified in test kitchenBelirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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