Contacts
home/ Cakes

The recipe for cooking pilaf with mushrooms. How to cook delicious and aromatic pilaf with mushrooms

For pilaf, as you know, there are two constants - rice and oil. There will be no pilaf without them. But the rest can be changed and varied. So who said that this dish should only be with meat? Today we are preparing pilaf with mushrooms. And it will not be a rice side dish, seasoned with the gifts of the forest, but real pilaf... After all, we will cook using the pilaf technology, with zirvak, layering food and simmering over low heat. Everything is as it should be.

How to cook pilaf with mushrooms mushrooms

This is a very convenient dish for fasting - filling, affordable, and it looks very appetizing. In principle, mushrooms can be very different - oyster mushrooms, champignons, forest (white, honey agarics, etc.). Therefore, telling how to cook lean pilaf with mushrooms, we give a recipe for mushrooms in general using the example of royal porcini mushrooms.

Sometimes there are recipes that combine rice, meat and mushrooms. It's over nutritious dish and also very tasty. We will tell you about this too. And since mushrooms are most often found in stores, we recommend the option with mushrooms and meat. (Although if there is a choice between champignons and oyster mushrooms, it is better to take oyster mushrooms anyway - they are less watery, more elastic and have a pronounced mushroom taste and aroma).

Cooking options

The most common way to prepare this dish is to fry vegetables in oil with the addition of mushrooms, then rice, after which the whole frying is poured with water and pushed under a lid, like pilaf.

There is another way - when mushrooms fried with vegetables are mixed with ready-made rice and reach in a common saucepan. It also turns out quite tasty, below we will tell you in detail about such a recipe for the dish. Although to say about it that this is a real mushroom pilaf is a stretch.

But the most interesting option- the one where the pilaf technology is fully observed. That is, a zirvak is prepared separately (in this case, lean), and then rice is added. We will consider this option of mushroom pilaf in more detail. It really has the look and taste of real pilaf, albeit not very similar to the usual dish with meat.

Ingredients for pilaf with mushrooms

Mushroom pilaf is prepared with familiar foods. except good rice you need to store and peel onions, carrots, more mushrooms. If you decide to cook ordinary pilaf, like a simple porridge with mushrooms, then you can stop there by adding only vegetable oil, salt, spices in the form of turmeric and ground pepper. But if you cook true pilaf, then you cannot do without garlic, hot dry chili, saffron. And for the scent, add one bell pepper and one hot pepper pod. To give some courtesy to our simple dish, put a little sun-dried tomatoes... With this set you can cook pilaf with mushrooms.

Pilaf with porcini mushrooms

It is better to make mushroom pilaf folding - this way more mushroom taste and aroma will be preserved. Unlike meat options, this pilaf is prepared very quickly, because mushrooms do not need long-term heat treatment, especially if they are porcini mushrooms.

In this pilaf, for the first time, we will do without an exact recipe in grams. Let's just say that 2 cups of rice will need half the usual volume of carrots and onions. Take as much mushrooms as you have - they certainly won't spoil the pilaf. And also store one hot and one sweet pepper, a couple or three cloves of garlic, a pinch of saffron, a handful sun-dried tomatoes... It will be pilaf with porcini mushrooms and vegetables, prepared in a traditional way.

To make mushroom pilaf, first prepare zirvak. For this:

  • cut vegetables - peppers and carrots into strips, onions in half rings. The garlic can be cut into petals, or the cloves can be left intact. We take a handful of sun-dried tomatoes and grind them too;
  • pour vegetable oil into the cauldron, heat it up;
  • put the onion in the oil and quickly fry until golden brown;
  • add garlic and spices to the onion (you can have a little dry chili pepper, turmeric, coriander);
  • put chopped porcini mushrooms in fried onions. Cut the mushrooms at random, but so that they, when browned, retain an attractive appearance;
  • add carrots to the vegetable mass and mix;
  • salt, mix and put pepper strips. Everything looks amazingly beautiful!
  • keep it on fire a little more. In the last minute we give finishing touch- add Sun-dried tomatoes... Zirvak is ready!

Meanwhile, the rice is cooked the way it is cooked for Azerbaijani pilaf... That is, in well-salted boiling water over high heat and no more than 10 minutes, so as not to overcook. Ready rice is thrown into a colander, you can even rinse it with hot water, let it drain and - straight into the cauldron, on fried mushrooms with vegetables. Top with saffron infusion for beauty and aroma. Now everything needs to be closed with a lid and put in the oven, let it rest on the lowest heat for about an hour.

When the time is up, we turn the cauldron upside down so that all the beauty is on top, and the rice is soaked from below with all the juices of delicious porcini mushrooms and vegetables.

Mushroom pilaf with champignons

Champignons are looser and more juicy, moreover, during cooking, they significantly decrease in volume. To make the mushroom pilaf beautiful and appetizing, it is recommended to choose smaller mushrooms in order to use them whole. Large mushrooms are chopped, cut in half and sliced. The task is to quickly evaporate excess moisture during frying and achieve a beautiful, even "tan" of the mushrooms.

Products:

  • two dozen mushrooms;
  • a couple of onions and small carrots;
  • 2 cups rice
  • 1 sweet pepper;
  • vegetable oil;
  • salt, turmeric, ground pepper.

Cooking pilaf with mushrooms:

  1. In vegetable oil over high heat, quickly fry small whole mushrooms until golden brown.
  2. Add onion, cut into half rings or feathers, lightly fry.
  3. Cut the carrots into small strips and add to the pan.
  4. Fry the carrots and add the chopped pepper. Put everything out a little together.
  5. Put rice soaked in salted water and sprinkle with spices. Pour boiling water over the rice so that the water covers the cereal a little.
  6. After half an hour, check the readiness of the rice. Turn off and let stand for 10 minutes under the lid.

Mushrooms and meat get along well in this dish. If you make pilaf with vegetables, mushrooms and meat, then there is nothing better than a combination of mushrooms and beef. This pilaf is called Croatian, and it is quite simple to prepare it, it does not take much time.

For one large bowl of good long-grain rice like basmati, prepare:

  • a pound of beef or veal tenderloin;
  • a couple of onions and carrots (if large, then one of each is enough);
  • 250 g champignons;
  • a glass of dry white wine;
  • 3 cloves of garlic;
  • spices - coriander, cumin, sweet paprika, black ground pepper and salt.
  1. In hot oil over high heat, quickly brown the chopped onion, then add the pieces of meat to it.
  2. Next are the champignons quarters, which are stewed over high heat until the liquid evaporates.
  3. Add the spiced carrots and simmer for a couple of minutes, stirring continuously.
  4. Add wine and simmer again until liquid disappears.
  5. Sprinkle the washed rice over the surface of the vegetable mixture with a slotted spoon, salt well, then pour in a bowl of boiling water.
  6. As soon as the water is absorbed into the cereal, reduce the heat to minimum, decompose, pressing the garlic into rice and leave under the lid for another half hour. Stir the finished pilaf before serving.

The recipe for pilaf with chanterelles

Delicious, fragrant pilaf with chanterelle mushrooms comes out - its recipe is simple and affordable.

This dish is prepared with onions, carrots, sometimes fresh tomatoes are added for a change. Here's how the recipe looks like step by step with a photo.

  1. Wash and chop the carrots and onions.
  2. Fry the onion in a cauldron in oil until it becomes transparent.
  3. Rinse and chop fresh chanterelles.
  4. Pour in the carrot strips and fry for another five minutes.
  5. Top with sliced ​​tomatoes, you can also add one bell pepper for taste and aroma.
  6. Now sprinkle with traditional spices for this dish - cumin, turmeric, add pepper, but do not overdo it with spices, so as not to clog the delicate mushroom aroma.
  7. Spoon out the washed rice, add salt again and garnish with the washed head of garlic.
  8. Pour boiling water into the cauldron to cover the cereal just above the level. When everything boils, reduce heat and wait 40 minutes. The pilaf is cooked under the lid.

As you can see, the recipe for making mushroom pilaf can be both simple and complicated. The main thing is quality products, a little knowledge of cooking technology, a little time and diligence.

Many people love pilaf, and this is easy to explain. Loose rice, fragrant garlic, juicy meat - all this gives the dish an incredible taste and smell. V original recipe regular white rice and meat are used. But some housewives decide to experiment by adding mushrooms or vegetables to the dish. And the taste only benefits from this. By the way, in the process of cooking pilaf with mushrooms, you can use any mushrooms. Both champignons and oyster mushrooms, as well as their forest cousins, for example, white, boletus, russula, chanterelles, etc. are suitable. There are several options for making mushroom pilaf.

The first recipe will appeal to those who are fasting. In addition, it is simply irreplaceable for vegetarians. It will help the body get a portion of the necessary proteins and carbohydrates and will not affect the figure in any way. So, lean pilaf with mushrooms requires the following products:

  • 0.5 kg of mushrooms (preferably forest);
  • 270-300 g of regular white rice;
  • 1 onion;
  • 1 carrot;
  • a few cloves of garlic;
  • salt;
  • coriander;
  • pepper;
  • 4 tbsp. l. sunflower oil.

How to cook vegetarian rice using this recipe:

  1. Rinse the mushrooms thoroughly under running water. If they are large, cut them into 4 pieces, and if they are small, then cut them in half.
  2. Rinse the rice until the water is clear. If you fill it with water a few hours before cooking, it will cook much faster.
  3. Wash carrots and onions, peel and cut into strips and half rings, respectively.
  4. Take a deep container. It is better if it is a cauldron or a cast-iron pan with high sides. Heat oil there and fry the mushrooms. Cook them until all the water has evaporated. In the process, you can put a pinch of salt.
  5. Fry the onions and carrots until soft.
  6. Transfer rice to a container. Squeeze the garlic there through a press, sprinkle with salt and seasonings. Pour enough water to cover the mixture by about 2 fingers.
  7. Cover and simmer for a third of an hour over the lowest heat. During this time, the cereal will have time to absorb all the liquid.
  8. Stir well and sprinkle with chopped dill before placing on the table.

Lean pilaf with mushrooms will not disappoint even sophisticated gourmets.

Classic plus mushrooms

Mushrooms can be included in usual recipe pilaf with meat. For 3-4 servings, you need the following ingredients:

  • 350 g of mushrooms;
  • 180 g of rice;
  • 300 g of pork pulp;
  • onions and carrots - 2 pcs.;
  • 80 ml of oil;
  • a mixture of turmeric, cumin, hops-suneli - 2 tsp;
  • salt;
  • pepper.

The recipe for cooking pilaf with mushrooms and meat looks like this:

  1. Wash the meat well and cut into small pieces. Fry it in a skillet with vegetable oil.
  2. Wash the mushrooms under plenty of running water. Cut them into thin slices. Also fry in oil. It is better to do this in a cauldron or deep cast-iron skillet.
  3. Chop the peeled onions and carrots and mix with the mushrooms. Simmer until softened. Then add salt and seasonings. Cook for another five minutes.
  4. Now put the pieces of meat to the vegetables, and then the rice.
  5. Pour hot water over the dish so that it covers it by 2 cm. Do not cover with a lid. Simmer over low heat.
  6. Rice can be considered ready when all the liquid has disappeared. It remains only to cover it with a lid and let it brew for about 10-15 minutes.

Optionally, grind on top with chopped dill and parsley.

Pilaf with chicken

Pork can be substituted chicken meat... Pilaf with chicken and mushrooms is easy to prepare and excellent taste... It contains the following ingredients:

  • chicken - 900 g (fillet is possible);
  • round rice - 400 g;
  • a couple of carrots;
  • bulb;
  • 100 g of forest or any other mushrooms;
  • a whole head of garlic;
  • 2 dozen dried barberry berries;
  • a few peas of black pepper;
  • Carnation;
  • 2 tsp seasonings of cumin;
  • Red pepper;
  • 100 ml of sunflower oil;
  • salt.

This set of products will allow you to cook mushroom pilaf with chicken for 6 people. The whole process takes about 1 hour. The sequence of actions is as follows:

  1. If you need to make pilaf more fat, it is better to take chicken thighs along with the skin. Otherwise fillet will do. Rinse the selected meat and cut into small pieces.
  2. Pour all the prepared oil into the cauldron. Heat it up and fry the chicken.
  3. Cut the mushrooms into small pieces. You can take fresh and dried mushrooms... If dried, then soak them in cold water.
  4. Mix chicken with vegetables. Cover and cook for a third of an hour.
  5. Transfer the mushrooms to the cauldron. Stew for 10 minutes.
  6. Prepare the garlic and spices. Put them in a container with vegetables: a whole head of garlic in the middle, and distribute the rest of the seasonings evenly throughout the dish.
  7. Pour the washed rice on top. Pour water about 2-3 fingers above it.
  8. Close the cauldron with a lid and put on a small fire. Simmer until all excess liquid is gone. This usually takes about 25 minutes.

Cooked chicken rice can be used on its own or with fresh vegetables.

For vegetarians

The following recipe can also be called vegetarian, because this pilaf does not contain meat. Let's prepare the components right away:

  • 0.5 kg of mushrooms;
  • 360 g of rice;
  • a couple of carrots (more or less if desired);
  • 2 tomatoes (you can replace 2 tbsp. L. tomato paste or sauce);
  • onion - 2 heads;
  • 1 sweet bell pepper;
  • salt and any seasonings to taste;
  • dill and parsley;
  • sunflower oil.

Vegetable pilaf is prepared in several stages:

  1. If you use champignons, you need to rinse them, dry them and chop them. Forest mushrooms should be boiled beforehand, while draining the water 3 times. Then cut into small cubes.
  2. Heat oil in a skillet and fry the mushrooms in it.
  3. Wash rice in cold water.
  4. Chop the garlic.
  5. Cut the onion into half rings.
  6. Remove the stem and seeds from the pepper. Cut it into strips. Professional chefs advise using fruits of bright color - this will give the finished dish an appetizing look.
  7. Remove the skins from the tomatoes. To do this, pour them with freshly boiled water.
  8. Peel and grate the carrots.
  9. Cut the greens into smaller pieces.
  10. Add to fried mushrooms other ingredients in this order: onions (fry for 5 minutes), carrots (cook for 10 minutes), peppers, tomatoes. Mix everything and simmer for about 10 minutes.
  11. Pour 1 liter of water into a container (you can replace vegetable broth). Boil.
  12. Put the rice in a saucepan. Boil it until thick. Then add the vegetable mixture, salt and seasonings here. Stir and let it boil.
  13. Bring the pilaf with mushrooms and vegetables until cooked over low heat.
  14. Let it brew a little, and you can put it on the table.

Lean vegetable pilaf can take a place in the everyday menu and on the festive table.

With dried mushrooms

And what to do if, for example, champignons were not at hand, or the mushroom season has not yet begun? Dried mushrooms can be used. Pilaf with dried mushrooms will be just as tasty as with fresh ones. To prepare it, you need to take:

  • 150-200 g of butter (ghee or sunflower oil can be used);
  • 300 g dried mushrooms(you can increase their number or decrease as desired);
  • 0.5 kg of rice (it is recommended to take steamed long grain rice);
  • 400 g carrots;
  • 2 large onions;
  • several heads of garlic - their number depends on whether you like a spicy taste;
  • spice mixture: 1 tsp. coriander, cumin and paprika.

Cooking will use mushroom broth... To make it as tasty and aromatic as possible, you need to put onions, carrots, parsley or celery root, dill (dry or fresh) in it.

The working process:

  1. Wash dried mushrooms in cool water. Cover with water (2 l) and set aside for a couple of hours. Then take it out, rinse it and put it in the same water again. Add spices for mushroom broth and cook until cooked. Experts recommend putting spices in a cloth bag. Thanks to this, there will be no "debris" in the broth.
  2. Get the boiled mushrooms. After cooling completely, cut into small pieces.
  3. Strain the broth.
  4. Cut the onions into rings and cut the carrots into medium cubes.
  5. Heat oil in a deep frying pan or cauldron. Pour in the onion for 5-7 minutes first, then the mushrooms mixed with coriander for the same time and at the end the carrots for 10 minutes. The mixture must be constantly stirred, otherwise the vegetables will burn.
  6. Pour the broth over the vegetables. Season with salt and sprinkle. It is desirable that the broth is slightly salty. Let it boil and cook for about 40 minutes.
  7. Rinse the rice. Spread it evenly over the vegetables.
  8. Place the garlic in the rice so that it is not visible.
  9. Add broth if necessary. It should cover the dish by about 1.5-2 fingers.
  10. Let it boil again. Reduce heat to low. When the rice is almost done, cover it and cook for another ten minutes.

It remains to remove from heat, wrap and let it brew. Stir the pilaf before placing it on the table. Remove the garlic and use to decorate the dish.

Newfangled option - in a multicooker

The last recipe will come in handy for those housewives who do not have time to stand at the stove. You will need a multicooker here. The composition of the dish:

  • 300 g of rice;
  • 300 g of champignons or other mushrooms;
  • 1 large carrot;
  • 1 onion;
  • 5 cloves of garlic;
  • 5 tbsp. l. frying oils;
  • 3 tsp seasonings;
  • 1 tbsp. l. barberry (optional);
  • salt.

Pilaf with mushrooms in a slow cooker is prepared like this:

  1. First you need to make a refueling. It is made from carrots, cut into strips, onions, cut into half rings. Fry vegetables in hot oil. First, the onion, and then, when it becomes transparent, the carrots.
  2. Cut the mushrooms into large pieces. Fry with vegetable mixture almost to full readiness.
  3. Combine rice with spices. It is advisable to use saffron, dried garlic, cumin, cilantro and barberry.
  4. Put the dressing in a multicooker first. Add salt and garlic. The next layer is fig.
  5. Pour water 1 cm above the rice. Set the "Rice" or "Quenching" mode. It usually takes 12-15 minutes to cook.

Pilaf prepared according to this recipe will be crumbly and fragrant. You can serve it with fresh vegetables.

As you can see, this a traditional dish you can cook not only with meat. Mushroom pilaf is also very tasty. Mushrooms are rightfully considered universal product, because they can be added to almost any dish. For example, dumplings with mushrooms (53) have long gained popularity among housewives.

Step 1: Prepare the ingredients for the mushroom pilaf.

Let's start with mushrooms. It is easier and simpler to use champignons, they do not need to be pre-processed, compared to forest mushrooms. Therefore, we will thoroughly rinse them, cut off the skin and, depending on the size of the mushrooms, cut them into halves, quarters, or whatever you like.
Rice is known to need to rinse several times, "in seven waters" as they say. The clearer the water remains after rinsing, the cleaner our rice becomes. Soak the washed rice in boiling water so that it swells and takes less time to cook.
Onions and carrots are an invariable pair, wash them, peel and cut the onions into half rings, and carrots into cubes, or grate them on a coarse grater. Everything is ready, you can start cooking!

Step 2: Cooking mushroom pilaf.


Lubricate a deep frying pan or cauldron with vegetable oil, heat it up and lay out the chopped mushrooms. The mushrooms must be fried, stirring constantly after the mushroom juice has evaporated. If the mushrooms are already fried until half cooked, add onions to them, mix and lightly fry. You can salt to taste. The next to go to the cauldron is carrots. No more stirring! But adding spices is a must! In addition to the indicated ones, you can add those that you think are necessary. Put rice in a cauldron and add water so that the water level is half a centimeter above the rice level. We cover the cauldron with a lid, reduce the heat and set it on the timer for 15 minutes. After the expiration of the time, we check the readiness of the pilaf. We clean the cloves of garlic and stick them into pilaf for a more spicy aroma. Simmer over low heat for another 15 minutes, and when the pilaf is ready, mix it properly in order to evenly distribute the onions, carrots and mushrooms.

Step 3: Serve ready-made mushroom pilaf.


Remove the lid from the cauldron and enjoy the spicy aroma of mushroom pilaf. Serve it hot, garnished with herbs, laid out on portioned plates. Mushroom pilaf can serve both as an independent dish and as a side dish for meat dish or a poultry dish. Bon Appetit!

Instead of separate seasonings, you can purchase a special “For pilaf” seasoning. It is suitable for both meat pilaf and mushroom pilaf.

If you are using Forest mushrooms, then they must first be washed and boiled in salted water. Do not drain the resulting mushroom broth - you can pour it over rice when you cook pilaf.

Mushroom pilaf can also be baked in the oven until the water evaporates completely, then the rice will become crumbly.