Mixed Mushroom Pilaf

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This Mixed Mushroom Pilaf would satisfy any mycophile’s appetite, offering a generous variety of Japanese 🇯🇵mushrooms! It’s a great accompaniment for grilled or roasted meats (Helena!!) OR even on its own with a side of green salad 🥗 for vegetarians / vegans (yay for Caroline!)!! 💚


I’ve always been a huge fan of Pilafs, which are basically rice dishes cooked using broths with the addition of other ingredients to heighten the flavor. Pilafs have been around for a several thousand years. 


Some say the cooking method stems from India, and others say it originates from Persia, eventually spreading to the rest of the world.  It is even said that Alexander the Great’s own soldiers discovered the dish and brought the recipe back home with them to replicate. 


Similar to Italy’s famed risotto, both use a broth and added ingredients to flavor the rice. However, risotto normally requires adding the broth little by little while stirring frequently, resulting in a creamier texture. For Pilafs, such as Spain’s Paella,  broth is normally added entirely to the rice, covered and left to be completely absorbed resulting in a slightly “drier” dish. 


Being half-Japanese, and having spent more than half my life in Hong Kong, Shanghai and Japan, rice is my number 1 favorite carb!  My kids love to ask me the “if you could only choose one... for the rest of your life” types of questions...  when it boils down to carbohydrates, my answer would definitely be RICE! 


And mushrooms... MUSHROOMS! Eventually one day, when my kids are off to college and I am able to find a little time to study again... I would LOVE to take a course on Mycology - the study of Fungi. My preference however, would be to focus on the edible type. 😊 


So I’ve already discussed the possibility of one day meeting up with both Caroline and Helena, somewhere in Europe, where we could forage for our own mushrooms with the guidance of a professional mycologist - a main item on my bucket list! 


The combo of rice and mushrooms ALWAYS brings me great joy... I hope you enjoy this dish as much as I do! 

Servings: 4-5  


INGREDIENTS: 

  • 40 g butter
  • 2 tbsp olive oil 
  • 50 ml white wine
  • 80 g shallots (chopped)
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 500 g mixed mushrooms (maitake, shiitake, enringi, & shimeji mushrooms - slightly chopped or torn apart) 
  • 300 g rice (long or short grain)
  • 560 ml vegetable broth (or chicken broth)
  • Salt and pepper to taste 


METHOD:

  1. Add oil and butter to a shallow pot over medium heat. 
  2. Once butter is fully melted and pan is well heated, add chopped onions, shallots and garlic and cook for around 2-3 minutes until onion is softened and translucent. 
  3. Add the mushrooms and cook stirring frequently until almost all the water is evaporated - around 8-10 minutes. 
  4. Next, add the white wine and continue to stir until almost entirely entirely evaporated. 
  5. Add the rice and broth and a little salt and pepper to taste. Stir well to combine the ingredients. 
  6. Once the broth comes up to a simmer, turn the heat down to low-medium and cover for around 15-20 minutes. 
  7. Check after 15 minutes to see if the liquid has completely been absorbed. You will notice holes on the surface of the rice, with no bubbles appearing. This is normally an indication that the water has been absorbed. 
  8. 8. Serve immediately as a side or part of a main dish. 
  9. If any left overs remain, make Italian arancini! 

❤️ Don’t forget to follow our Instagram account: @universal_moms ! 🙏 🤩  THANKS! ❤️ 


Gastronomically yours, 💖Pia 😊

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