The creamiest mushroom pilaf
This basic, yet so delicious recipe for mushroom pilaf is your answer to what’s for weeknight dinner. If you love a risotto on a cosy night in, try this version, using greek rice (pilafi) and create a heart warming dish that will not only impress your dinner guests but also yourself!
Servings: 2
Time: 30 mins
Method:
1) Chop the onion and chives and cut the mushrooms in slices. Then soak the dried mushrooms in a bowl with lukewarm water to rehydrate for about 10’.
2) Put some olive oil in a saucepan and cook the onion until soft. Then add the mushrooms, stirring occasionally. Next, add the risotto with mushrooms, mix well and pour the white wine. Set fire to medium.
3) Drain the mushrooms from their water, chop and add them in the saucepan and pour in their water, too. Season with salt & pepper and simmer for 15’ until rice is tender, but not mushy, with a slightly firm center.
4) Remove the saucepan from heat, add butter and gruyere and give them a good stir. Serve in bowls and top with the chives and some extra gruyere.
Ingredients:
150 g Ergon Deli risotto with mushrooms
1 medium onion
50 g porcini mushrooms
80ml white dry wine
10 g dried mushrooms (any kind)
50 g unsalted butter
80 g gruyere
5 g chives
Salt & pepper
Olive oil
