Wild Mushroom Pillaf Recipe

Name: Wild Mushroom Pillaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp vegetable oil; 1 tsp cumin seeds; 2 bay leaves; 1 large piece cinnamon stick; 2 black cardamom pods, lightly crushed; 6 black peppercorns; 6 green cardamom pods, lightly crushed; 4 cloves; 1 small onion, roughly chopped; large handful raw cashew nuts, whole; 200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit); 2 garlic cloves, finely chopped; salt, to taste; 300g/101/2oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms); 390ml/133/4fl oz water; 1 tsp lemon juice, or to taste

Servings: persons

3 tbsp vegetable oil
1 tsp cumin seeds
2 bay leaves
1 large piece cinnamon stick
2 black cardamom pods, lightly crushed
6 black peppercorns
6 green cardamom pods, lightly crushed
4 cloves
1 small onion, roughly chopped
large handful raw cashew nuts, whole
200g/7oz fresh wild mushrooms (girolles, morels, ceps, oyster mushrooms, etc, wiped clean with damp kitchen towel, and cleaned of any grit)
2 garlic cloves, finely chopped
salt, to taste
300g/101/2oz basmati rice, washed well and soaked (soak the rice while you chop the mushrooms)
390ml/133/4fl oz water
1 tsp lemon juice, or to taste

1
1. Heat the oil in a large wide saucepan. Add the whole spices, cook for 20 seconds then add the onion and cashew nuts. Be careful as they may splater a bit. Fry for about 4-5 minutes, until the onions are soft and browning at the edges.
2
2. Add the mushrooms, garlic and salt and saute over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/133/4fl oz water, bring to the boil then cover and lower the heat to very low and cook for ten minutes.
3
3. After ten minutes, check a grain of rice to see if it is tender. If not, leave for another minute. Take off the heat, remove the lid and allow any excess moisture to evaporate. Gently stir in the lemon juice, taste and adjust seasoning if necessary and stir gently with a fork.

28393

kcal

Calories

Fat

6123

Carbs

681

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp vegetable oil, 1 tsp cumin seeds, 2 bay leaves, 1 large piece cinnamon stick, and more.

Yes, Wild Mushroom Pillaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Pillaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions