Mushroom Pilaf Recipe – Amazing and Beautiful

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  • 4Servings
  • 10 mPrep Time
  • 30 mCook Time
  • 40 mReady In
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We are used to the fact that pilaf is cooked exclusively with meat, moreover, with lamb. But what prevents us from replacing meat with other products, for example, mushrooms? Mushrooms go well with rice, so the mushroom pilaf recipe is no less tasty. A great option for a light diet meal for vegetarians and those who want to lose weight!

According to the composition of the products, pilaf with mushrooms does not differ significantly from the traditional dish. We replace the meat with mushrooms – that’s all. You can cook pilaf in a pan, and in a cauldron, and in a multicooker.


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Step by step method

  • Step 1

    Fry the previously peeled and diced onion in oil.

  • Step 2

    Add grated carrots.

  • Step 3

    After softening, load the chopped mushrooms. Fry everything together and salt.

  • Step 4

    Put the washed rice in an even layer on the vegetable mass.

  • Step 5

    Sprinkle with Caucasian seasoning, salt.

  • Step 6

    Gently pour water 2 cm above the rice line, throw in the unpeeled garlic cloves.

  • Step 7

    On low heat, wait for the moment when all the moisture is absorbed, and turn off the stove. Do not open the lid for another 20 minutes, and only after that the pilaf will be ready.

  • Step 8

    Before serving, mix rice with mushrooms, put mashed garlic cloves on top. If available, sprinkle with fresh herbs. You can add a spicy taste with strips of hot pepper.

Tips & variations

  • Any mushrooms can be added to pilaf. They should be young and resilient. In them, the amount of useful substances is much higher, and in terms of taste, such a product will be much better. In old, large and "withered" mushrooms, irreversible chemical processes are already beginning, due to which they lose some of the nutrients.

  • The most common way of preparing this dish is frying vegetables in oil with the addition of mushrooms, then rice, after which the whole frying is poured with water and cooked under the lid, like pilaf.

  • There is another way - when mushrooms fried with vegetables are mixed with cooked rice and reach in a common pan. It also turns out pretty tasty.

Comments (2)

  • Eliza

    For mushroom pilaf, we use only porcini mushrooms and always fresh. Mushrooms must be scalded with boiling water and fried in butter.. And most importantly, I like to add a lot of onions and carrots to such pilaf.

  • Arthur

    I suspect that any “real” Caucasian would not try such a “modified” native dish, but I’m not from there, and therefore I really like it. The main thing is that I do not forget to add more Caucasian spices, but as for mushrooms, the same oyster mushrooms will do, it does not really matter.

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